For the pickled radishes, remove the green from the radishes, wash well and cut into slices. Crush juniper berries, peppercorns with the back of a knife.
Peel the onion and cut into rings, pluck the dill from the stems. Make a broth from the vinegar, water, spices and dill stalks. Boil for about 5 minutes.
Remove dill stalks and bay leaves. Place radishes in glasses and keep adding dill in between. Pour boiling hot broth over them and close immediately.
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