CUCUMBER AND RADISH PICKLES
These sweet and spicy pickles are ready to eat in just 24 hours. The recipe comes from chef Joey Campanaro of Kenmare. Also try:"The Chicken" from Kenmare, Artichoke and Hearts of Palm Salad
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.
- Place cucumbers and radishes in a medium heatproof container; pour hot liquid over cucumbers and radishes; weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.
- Drain and toss with cilantro leaves. Drizzle with olive oil before serving.
PICKLED RADISH & CUCUMBER SALAD
This super-healthy side dish is a great way of getting two of your five-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
- Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PICKLED CUCUMBER, RED ONION, AND RADISHES
This is a perfect topping for our Pulled Pork Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.
PICKLED CUCUMBER AND DAIKON SALAD
Steps:
- In a large bowl combine the carrots, cucumbers and daikon.
- In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
- Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
PICKLED CUCUMBER AND RADISH
Categories Salad Vegetable Side Low Fat Vegetarian Quick & Easy Vinegar Cucumber Radish Spring Chill Healthy Vegan Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
- Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
- Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
- Drain vegetables before serving.
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- Combine radishes, cucumbers, vinegar, and 1/2 teaspoon of the salt with 1/4 cup water in a medium bowl. Let stand at room temperature at least 15 minutes or up to 1 hour to pickle. Drain radish mixture, reserving pickling liquid for another use (such as vinaigrette).
- Heat oil in a small skillet over medium. Add cumin seeds, and cook until golden and fragrant, about 30 seconds. Cool 5 minutes.
- Meanwhile, gently stir together drained radish mixture, yogurt, lemon zest and juice, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Top with cooled cumin seeds, and serve immediately with pita chips or grilled naan.
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