Cucumber Daikon Relish Recipes

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CUCUMBER RELISH



Cucumber Relish image

This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make

Provided by Brenda Hall

Categories     Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
1/2 cup ground red pepper (about 1)
1 tablespoon celery seed
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon mustard seeds

Steps:

  • Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
  • Sprinkle with salt.
  • Cover with cold water, let stand 4 hours.
  • Drain thoroughly in colander, press out all excess liquid.
  • Combine sugar, vinegar, celery seed,& mustard seed.
  • Bring to a boil, stirring until sugar is dissolved.
  • Stir in drained vegetables, simmer 10 minutes.
  • Pack into jars to within 1/2 inch of the top.
  • Put on cap, screw band firmly tight.
  • Process in boiling water bath 10 minutes.
  • Yield 5-6 pints.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

PICKLED DAIKON RADISH AND CARROT



Pickled Daikon Radish and Carrot image

I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.

Provided by moosie

Categories     Side Dish     Vegetables     Carrots

Time 5h20m

Yield 4

Number Of Ingredients 6

½ cup distilled white vinegar
¼ cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped

Steps:

  • Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g

MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH



Miso-Marinated Salmon with Cucumber-Daikon Relish image

Categories     Fish     Ginger     Broil     Dinner     Salmon     Cucumber     Radish     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup white miso (fermented soybean paste)*
1/4 cup mirin (sweet Japanese rice wine)*
2 tablespoons unseasoned rice vinegar
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons oriental sesame oil
6 6-ounce Alaskan salmon fillets, with skin
Nonstick vegetable oil spray
Cucumber-Daikon Relish
1 1/2 teaspoons sesame seeds, toasted
1/2 cup radish sprouts
1/2 8x8-inch sheet dried nori,* cut with scissors into matchstick-size strips

Steps:

  • Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
  • Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
  • Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.
  • *White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.

SALMON WITH CUCUMBER-RADISH RELISH



Salmon with Cucumber-Radish Relish image

Roasting a side of salmon is a quick, simple way to feed a group. Use tweezers or small pliers to remove any remaining pin bones your fishmonger may have overlooked.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 7

1 side of salmon (about 2 1/2 pounds; preferably wild), skinned
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup diced radish
1/2 cup diced, peeled English cucumber
1 tablespoon prepared horseradish
3 tablespoons thinly sliced scallions (about 2)

Steps:

  • Preheat oven to 425 degrees. Place salmon on a parchment-lined baking sheet, and drizzle with 2 teaspoons oil. Season with salt and pepper. Roast salmon until just cooked through (it will be opaque around edges), 8 to 10 minutes.
  • Meanwhile, stir together radish, cucumber, horseradish, scallions, and remaining teaspoon oil until combined. Season with salt and pepper. Serve with salmon.

CUCUMBER-DAIKON RELISH



Cucumber-Daikon Relish image

This is the relish for Miso-Marinated Salmon with Cucumber-Daikon Relish (http://www.justapinch.com/recipes/main-course/fish/miso-marinated-salmon-with-cucumber-daikon-relish.html).

Provided by Vicki Butts (lazyme)

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 7

2 english hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
2 tsp sea salt
8 oz daikon (japanese white radish), peeled, cut into 2x1/4-inch sticks
2/3 c unseasoned rice vinegar
2/3 c sugar
1 Tbsp fresh ginger, minced
1/8 tsp cayenne pepper

Steps:

  • 1. Toss cucumbers with sea salt in colander.
  • 2. Place colander over bowl and let stand 15 minutes.
  • 3. Rinse cucumbers. Drain and pat dry with paper towels.
  • 4. Place radish sticks in medium bowl.
  • 5. Cover with water. Soak 15 minutes.
  • 6. Drain and pat dry with paper towels.
  • 7. Stir vinegar and next 3 ingredients in large bowl to blend.
  • 8. Add cucumbers and radish; toss to coat.
  • 9. Cover and chill at least 30 minutes and up to 2 hours.

CUCUMBER-DAIKON RELISH



Cucumber-Daikon Relish image

Categories     Condiment/Spread     Salad     Vegetable     No-Cook     Cucumber     Radish     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
2 teaspoons sea salt
8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks
2/3 cup unseasoned rice vinegar
2/3 cup sugar
1 tablespoon minced fresh ginger
1/8 teaspoon cayenne pepper

Steps:

  • Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
  • Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
  • Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.

MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH



Miso-Marinated Salmon with Cucumber-Daikon Relish image

The Cucumber-Daikon Relish is posted as another recipe. (http://www.justapinch.com/recipes/side/other-side-dish/cucumber-daikon-relish.html) Make the relish first, then proceed with the salmon. Serve the salmon with steamed rice tossed with shelled edamame (fresh green soybeans). From Bon Appetit October 2002.

Provided by Vicki Butts (lazyme)

Categories     Fish

Time 30m

Number Of Ingredients 12

1/4 c white miso (fermented soybean paste)
1/4 c mirin (sweet japanese rice wine)
2 Tbsp unseasoned rice vinegar
2 Tbsp green onions, minced
1 1/2 Tbsp fresh ginger, minced
2 tsp sesame oil
6 6-oz salmon fillets with skin
vegetable oil spray
GARNISHES:
1 1/2 tsp sesame seeds, toasted
1/2 c radish sprouts
1/2 8x8-inch sheet dried nori, cut with scissors into matchstick-size strips

Steps:

  • 1. Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.
  • 2. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
  • 3. Preheat broiler.
  • 4. Line heavy large baking sheet with foil; spray with nonstick spray.
  • 5. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade.
  • 6. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes.
  • 7. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
  • 8. Transfer salmon to plates, skin side down.
  • 9. Make the relish. (https://www.justapinch.com/recipes/side/other-side-dish/cucumber-daikon-relish.html). Spoon Cucumber Relish over.
  • 10. Sprinkle with sesame seeds, then sprouts and nori.
  • 11. Serve immediately.

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