SPICY QUICK PICKLED RADISHES
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 1/4 cup pickles.
Provided by Cookie and Kate
Categories Condiments
Time 12m
Number Of Ingredients 8
Steps:
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Nutrition Facts : ServingSize 1/4 cup, Calories 53 calories, Sugar 10.5 g, Sodium 941.4 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 12 g, Fiber 0.7 g, Protein 0.6 g, Cholesterol 0 mg
QUICK PICKLED RADISHES
Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place radish slices into a pint-sized jar with a lid.
- Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
- Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g
GINGER-MISO MAYO
Steps:
- Mix 2 tablespoons white miso, 3/4 cup mayonnaise, 1 tablespoon grated peeled ginger and 2 teaspoons honey.
PICKLED RADISHES
Crunchy, sour, sweet and peppery are possibly the best adjectives for food, and they all describe these quick and easy pickled radishes. The radishes still have a peppery bite, while the vinegar mixed with sugar gives them that classic sweet pickle flavor. Ready in just minutes, these bright pink pickles are perfect for cheese and charcuterie boards, sandwiches, tacos or an afternoon snack.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 1 pint (8 to 10 servings)
Number Of Ingredients 8
Steps:
- Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks.
HASSELBACK RADISHES WITH MISO DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Trim 2 bunches radishes, then slice as directed (see below). Place in a 9-by-13-inch baking dish and drizzle with 4 teaspoons toasted sesame oil. Season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Roast at 425 degrees F until tender, 35 to 40 minutes. Whisk 2 tablespoons vegetable oil with 1 tablespoon mirin, 2 teaspoons each white miso paste and lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Drizzle over the radishes and top with sesame seeds and sliced scallions.
- Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, skip this step.)
- Position the vegetable cut-side down between the handles of two wooden spoons.
- Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don¿t cut all the way through the vegetable.
PICKLED RADISHES
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Provided by Eric Werner
Categories Garlic Side Marinate Fourth of July Vegetarian Graduation Backyard BBQ Vinegar Radish Spring Summer Healthy Vegan Bon Appétit Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.
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