- Daikon - 2 Kilogram
- Sugar - 200 Grams
- Salt - 50 Grams
- Vodka - 250 Milliliters
- Skins of an orange - - To taste
- Red hot pepper - - To taste
- Turmeric - 1 Teaspoon
- Sprigs of celery - 2-3 pieces
- Garlic - 4-5 Zubchikov
- Cranberry Dried - 1 Art. a spoon
This is what the daikon looks like. It needs to be cut into barrel kegs about 10 cm long (if you want the daikon marinated faster, cut a little finer). All the ingredients for the marinade (salt, sugar, vodka, orange skins, hot pepper, turmeric, celery, garlic and cranberries) are mixed in a small saucepan and brought to a boil. The cut daikon is put in a cellophane bag and poured with a cooled marinade. Pack tightly tied and set for 3-5 days under oppression. In a refrigerator to put it is not necessary - let it marinate at room temperature. After 3-5 days pickled daikon is ready - it can be served to the table as a snack or garnish, and can be stored in the refrigerator. Bon Appetit! :)
Servings: 10-12