QUICK PICKLED RADISH RECIPE - HOW TO PICKLE RADISHES
This quick pickled radish recipe makes the best pickled radishes in only about 10 minutes hands-on time! They're great on tacos, avocado toast, pulled pork, and more!
Provided by Rachel Gurk
Categories How To
Time 1h10m
Number Of Ingredients 5
Steps:
- Slice radishes as thin as you can.
- Stuff all the radishes in the jar of your choice. A bowl will work too if that's all you have.
- In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.
Nutrition Facts : ServingSize 1 /4 cup, Calories 12 kcal, Carbohydrate 2 g, Sodium 532 mg, Sugar 2 g
PICKLED RADISHES
Steps:
- Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or equivalent. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes, then stir in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.
PRESERVED DAIKON RADISH
This preserved daikon radish is a tasty accompaniment to breakfast congee, soy milk soups, and noodle soups. Preserved daikon is usually sold in vacuum sealed packages in Asian grocery stores, but it's easy to make at home.
Provided by Judy
Categories Condiments
Time P4D
Number Of Ingredients 7
Steps:
- Scrub the radishes clean and rinse. Do NOT peel them. Trim the top and bottom of each radish, and trim away any blemishes or dark spots. Cut them into ½ inch x 2.5 inch pieces (1.25 cm x 6.25 cm). Transfer to a large stainless steel or glass container.
- Toss the daikon pieces with 1 ½ tablespoons salt, and set aside for 2 hours.
- After 2 hours, squeeze as much liquid out as you can from the daikon pieces. Spread them in a single layer on a baking sheet, or better yet, a wide colander, to allow for airflow. Place in the sun and cover with cheesecloth. Allow to sun dry for 2-3 days (move it indoors at night and keep it at room temperature).
- You'll know that your daikon has reached an ideal level of dryness when they have reduced in size by half. They should feel soft and dry to the touch, and not release any kind of liquid when squeezed.
- At this point, you can store them in a glass container and refrigerate as you would with other condiments. Use them in stir-fries and noodle soups--any dish that can use a bit of salt and crunch. Just wash and chop them before cooking.
- If you'd like to season your daikon, boil a large pot of water, cover, and allow to cool completely. Use the boiled, cooled water to wash the dried daikon pieces, rubbing them between your palms as you wash to re-hydrate slightly and remove excess salt. Squeeze out as much water as you can.
- In a clean mixing bowl, combine the daikon pieces with 1 teaspoon sugar, 1 ½ teaspoons sesame oil, 2 teaspoons light soy sauce, 1 heaping tablespoon of pickled chili sauce, and a small pinch of dried chili flakes. Mix well, cover, and allow to sit in the refrigerator overnight.
- The next day, serve! You can keep this preserved daikon in an airtight container for up to 2 weeks. Use a clean utensil whenever you dip into it.
SWEET AND SALTY PRESERVED RADISH
When you want a salty-sweet addition to your food, look to these bits of golden radish. The pickle is made using the packaged salted radish, commonly labeled salted or preserved turnip, sold at Chinese and Vietnamese markets (check the dried vegetable aisle). The plastic packages come in different sizes, and the radishes are packed in a variety of forms, from minced to whole. I prefer to start out with chunky thick strips the size of a finger and cut them myself. Don't be put off by any musty smells emanating from the package. After the contents are rinsed, soaked in water, and seasoned, the off odor disappears and the crisp strips become a wonderful and rather delicate treat. In less than an hour, the radish is ready for eating or long-term storage. I snack on the strips straight from the jar, or serve them with rice or chopped up in bowls of Hanoi Special Rice Noodle Soup (page 217).
Yield makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Put the radish in a colander and rinse with cold running water. Transfer to a heatproof bowl and add boiling water to cover by 1 inch. Set aside for 20 minutes to allow the radish to soften and expand a little. Drain and, if necessary, cut the radish into strips about 1/4 inch wide and 2 inches long.
- Return the strips to the bowl, add the sugar, fish sauce, and ginger, and toss to coat the strips evenly. After 10 to 15 minutes, they are ready to eat. Don't expect much liquid because the radish soaks up most of the fish sauce.
- To store the radish, tightly pack the strips and the seasonings into a small glass jar and refrigerate for up to 6 months. When using them, remove strips from the bottom of the jar, which will be more flavorful. After you pull out what you need, stir the remainder around in the jar to expose them evenly to the seasonings. If the radish strips get too salty, rinse briefly with water before eating.
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