Pickled Radishes With Miso Mayo Recipes

QUICK PICKLED RADISHES

Quick Pickled Radishes image

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

10 radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

Steps:

Place radish slices into a pint-sized jar with a lid.
Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g

PICKLED RADISHES

Pickled Radishes image

Crunchy, sour, sweet and peppery are possibly the best adjectives for food, and they all describe these quick and easy pickled radishes. The radishes still have a peppery bite, while the vinegar mixed with sugar gives them that classic sweet pickle flavor. Ready in just minutes, these bright pink pickles are perfect for cheese and charcuterie boards, sandwiches, tacos or an afternoon snack.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 1 pint (8 to 10 servings)

Number Of Ingredients 8

Ingredients

1 1/4 cups distilled white vinegar
1/3 cup sugar
1/2 teaspoon mustard seeds
1/2 teaspoon kosher salt
5 whole black peppercorns
2 whole cloves
1 bunch radishes, stemmed and halved (about 8 ounces)
1/2 red onion, thinly sliced

Steps:

Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks.

PICKLED RADISH RECIPE

Pickled Radish Recipe image

Provided by Farrukh

Categories vegan

Time 15m

Number Of Ingredients 7

Ingredients

4 bunches of red radishes
1 cup white vinegar
1 cup water
2 ½ tablespoons cane sugar
1 tablespoon sea salt
½ teaspoon mixed peppercorns
½ teaspoon mustard seeds

Steps:

Step 1:Cut the radishes into thin slices (or just halve them if you prefer it that way). Divide the slices, equally, into 4 jars.
Step 2:Take a saucepan and heat vinegar, water, sugar, and salt over medium flame. Stir for about 1 minute, or until the sugar and salt are well dissolved. Turn the heat off and let the brine cool.
Step 3:Then pour the brine over the radishes, stir in the peppercorns and mustard seeds.Let it cool and chill in the fridge for about an hour. If you cut the radishes in half (and not in thin slices) let it sit overnight before using.

Nutrition Facts : Calories 33 kcal, ServingSize 1 serving

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