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Community => Butchering, Cooking, Recipes => Topic started by: gaddy on June 22, 2020, 09:43:59 AM

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Title: Pickling Radishes ?
Post by: gaddy on June 22, 2020, 09:43:59 AM

Any one pickling radishes ? Just harvested my last giant radishes and used a standard brine of distilled vinegar, salt, a bit of sugar, whole pepper corns and some garlic. It's almost 24 hrs in and so far I'm not that impressed. Need to kick it up a notch. Ideas or recipes ?

Title: Re: Pickling Radishes ?
Post by: AL WORRELLS KID on June 22, 2020, 11:53:46 AM

Sounds like a good recipe you have, could spice it up by adding any of the following.....
Pickling Spice
Red Pepper Flakes
Cilantro
Seeded Jalapeno's
Kimchi

I keep mine in the fridge for a couple of weeks or until they disappear, (the longer you wait to eat them the saltier they get.)
Doug

Title: Re: Pickling Radishes ?
Post by: AL WORRELLS KID on June 23, 2020, 12:53:12 PM

If you enjoy the Worlds Number # 1 most Favorite "Movie Snack".....No it is not "Popcorn".   >:(
It's that Sweet and Salty Snack "Dried Smoked Squid"  :tup:
Then you will love making this easy recipe for Pickled Dakion Radishes.  :drool:
These quick Korean pickles are flavored with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.

Makes 1 large jar
ACTIVE TIME:
15 minutes
TOTAL TIME:
2 hours

Ingredients

1 1/2 cups  Unseasoned Rice Vinegar
1/2 cup Sugar or "Equal" (Sugar Substitute)
1 tablespoon  Kosher Salt
2 medium Cloves Garlic, (halved lengthwise)
1 teaspoon Turmeric Powder
15 whole Black Peppercorns
2 Bay Leaves
1 pound Daikon Radish, peeled and cut into 4- by 1/4-inch Strips or Coins   :twocents:

Directions
1.
In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add Daikon Radishes. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.(Pressing a paper towel against the brine's surface ensures that the radish is fully submerged, for more effective pickling.)
2.
Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.
Enjoy!
 Doug