This beautiful purple radish tastes no different than its white counterpart,
but we all agree that it looks much better.
The recipe is prepared quite quickly. But the vegetables / fruit should be about 1 hour in it to then be nice sweet-sour and crunchy. Scrape the radish well with a knife or scrub vigorously with a vegetable brush. Cut out knobbly and dark parts. Also rinse and dry the pear well. Slice both with a vegetable slicer to a thickness of 3 to 5 mm. Place each in a heatproof jar. Boil 80 g sugar, 200 ml water and 180 ml apple vinegar together. Season with a little salt. Pour over the vegetables so that they are completely covered. Marinate for at least 1 hour. When the liquid has cooled down, cover the jars and put them in the refrigerator. The marinated vegetables/fruit are all-rounders: like here with/on bread, in salads, for bowls, with savory snacks, cheese, etc.