QUICK SPICY RADISH PICKLE
Julienned mooli is lightly pickled in rice vinegar, chilli and sugar to make a tasty side dish to Korean main courses
Provided by Judy Joo
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together all the ingredients with 1/2 tsp sea salt until the radish is coated. Cover and chill for 1 hr before serving.
Nutrition Facts : Calories 27 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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
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
This pickled radish recipe is the perfect addition to tacos, barbecue or just about any sandwich you can dream of. Each sliced radish is just a little bit sweet, slightly crunchy and has an amazing amount of zing. You're probably going to want to have a batch in your fridge at all times! —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 25m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes. Cover and refrigerate overnight.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
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- Start by giving the radishes a good rinse. Then slice them up by hand or using a mandoline. I usually just grab hold of the root and slice them up with a knife, discarding the tops and bottoms.
- Add 3/4 cup white vinegar, 3/4 cup water, and 1 teaspoon salt to a saucepan. Bring this mixture to a boil and then set aside until you need it.
- Add the sliced radishes to a pint-sized Mason jar along with 1 peeled garlic clove cut in half, some freshly cracked black pepper, and 1 jalapeno sliced lengthwise. Keep in mind that using a whole jalapeno will give your radishes some real heat! For a milder batch, start with 1/4 or 1/2 of the jalapeno.
- Pour the hot brine over the radishes, filling the jar to the brim. Let this cool on the counter for a bit, then seal and store in the fridge.
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