Pickled Radishes With Ginger Chilli Recipes

PICKLED RADISHES WITH GINGER & CHILLI

Pickled radishes with ginger & chilli image

Preserve crunchy radishes in tangy spiced vinegar for a delicious addition to a salad or Asian-inspired main dish

Provided by Jane Hornby

Categories Side dish

Time 40m

Yield Makes 4 x 450ml jars

Number Of Ingredients 12

Ingredients

1kg radishes
140g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
2 bay leaves
700ml white wine vinegar
150g white sugar
1 thumb-sized piece ginger , peeled and thinly sliced
1 sliced red chilli

Steps:

Trim the radishes and halve any larger ones. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the radishes. Cover and leave to soak overnight, then rinse and drain.
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the mace blades last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the ginger and red chilli.
Pack the radishes into sterilised jars (see tip below), pour over the hot vinegar, then seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 19 calories, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

PICKLED DAIKON AND RED RADISHES WITH GINGER

Pickled Daikon and Red Radishes with Ginger image

Provided by Lillian Chou

Categories Ginger Appetizer Side Vegetarian Radish Fall Winter Chill Healthy Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

1 1/2 pounds daikon radish, peeled
1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
1 tablespoon kosher salt
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 tablespoon very thin matchsticks of peeled ginger

Steps:

Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Drain in a colander (do not rinse) and return to bowl.
Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

SPICY RADISH AND GINGER PICKLE

Spicy Radish and Ginger Pickle image

There is a Japanese restaurant near my husband's work place. They make some spicy and flavorful japanese curry sauce and add beef or vegetable to it, that's their only menu. They'll garnish the rice by placing a colorful radish pickle (Fukujin zuke) over it. Now it's become my husband's favorite pickle. I started to make the pickle, but was not able to get the purple perilla leaves that gives the pickle a bright pink color, so i seasoned the pickled radish with indian spices and made it into an indian spicy pickle.

Provided by Neelakumari

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 bunch round red radish
2 jalapeno peppers or 2 any big bell peppers
3 inches ginger
1/2 cup sliced carrot
1/2 teaspoon salt
1/2 cup white vinegar
2 garlic cloves, sliced
3 red chilies
1/8 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon chili powder
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1/4 teaspoon turmeric
3 curry leaves
6 tablespoons oil, it acts as a preservative
2 teaspoons salt

Steps:

Wash and remove the leaves from the radish, trim the ends and slice it.
Wash, dry and slice the ginger, carrot and peppers.
Add salt to it, mix it well and put the salted vegetables in a strainer over a bowl for 2 hours.
Remove the vegetables from the strainer and add white vinegar to it. Pour this mixture in a dry glass container and refrigerate it for at least 24 hours, shake the bottle often to get all the pickle well coated with the vinegar.
At this stage we can add some sugar to this pickle and it can be used as a relish in a sandwich.
Drain the liquid from the vegetable through a strainer.
Heat oil in a pan, add coriander seeds, when it splutters add methi seeds, red chillies and curry leaves.
When the curry leaves and red chillies become crispy, add the sliced garlic, lower the heat and add the chilli powder, coriander powder, cumin powder, asafoetida powder, turmeric and salt.
Cook for a few minutes till the masala gets incorporated with the oil, now add the drained vegetables with the masala and cook it for a few minutes, check for salt.
Transfer the pickle to a dry glass container and let it cool to the room temperature, close it tightly with the lid and refrigerate it.
Allow it to marinate in the masala at for least 10-12 hrs before serving, always use a dry spoon.

Nutrition Facts : Calories 214.6, Fat 20.8, SaturatedFat 2.7, Sodium 1475.5, Carbohydrate 6.2, Fiber 1.4, Sugar 3, Protein 1.1

QUICK PICKLED RADISHES

Quick Pickled Radishes image

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

Ingredients

1 pound radishes
1/2 cup water
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup packed light brown sugar
1 tablespoon mustard seed
1 teaspoon kosher salt
1 teaspoon whole peppercorns
1 to 2 bay leaves

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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