Spicy Radish And Ginger Pickle Recipes

SPICY QUICK PICKLED RADISHES

Steps:

• To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
• To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
• Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

SPICY RADISH AND GINGER PICKLE

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.

PICKLED DAIKON AND RED RADISHES WITH 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).

PICKLED RADISHES WITH GINGER & 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.

QUICK SPICY RADISH PICKLE

Steps:

• In a medium bowl, stir together all the ingredients with 1/2 tsp sea salt until the radish is coated. Cover and chill for 1 hr before serving.