Sweet Pickled Radish Recipes

SWEET PICKLED RADISH RECIPE

Steps:

• Wash the canning jars and lids in hot soapy water and drain on a towel.
• Wash the radishes well under cold running water. Trim the stem and root ends off with a sharp paring knife.
• Place the radishes in a large bowl and fill with cold water. Agitate the water well.
• Pour the water out of the bowl and repeat two or three times until the water is clear and you no longer see any soil in the bottom of the bowl.
• Using a sharp paring knife, a mandolin or a food processor slice the radishes into 1/8 inch slices.
• Place the sliced radishes into a large bowl as you slice them. Rinse the radishes again if needed.
• Pack the sliced radishes into three wide mouth pint canning jars. Saving the leftover slices to top the jars off after filling with the brine.
• Measure the vinegar, sugar, water, Pickling Salt, mustard seeds, ground black pepper, bay leaves, and crushed red pepper flakes into a medium stainless steel saucepan.
• Bring the brine ingredients to a boil. Carefully transfer the hot brine to a spouted measuring cup.
• Pour the brine over the radishes in each jar. Saving any leftover brine to top off the jars.
• Using a wooden chopstick or a canning bubble remover remove the bubbles from each jar.
• Once the radish slices start to settle pack the reserved radish slices in to fill the jars. Top off with the remaining brine if needed.
• Wipe the jar rim with a damp paper towel. Center a flat lid on the jar and apply the band. Repeat with all jars.
• Allow jars to cool about an hour. Refrigerate for at least 6 hours before serving.
• Keep refrigerated for up to three months.
• Makes three 16 oz mason jars.

SWEET PICKLED DAIKON RADISH

Steps:

• In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
• Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

SWEET AND SALTY PRESERVED RADISH

Steps:

• Put the radish in a colander and rinse with cold running water. Transfer to a heatproof bowl and add boiling water to cover by 1 inch. Set aside for 20 minutes to allow the radish to soften and expand a little. Drain and, if necessary, cut the radish into strips about 1/4 inch wide and 2 inches long.
• Return the strips to the bowl, add the sugar, fish sauce, and ginger, and toss to coat the strips evenly. After 10 to 15 minutes, they are ready to eat. Don't expect much liquid because the radish soaks up most of the fish sauce.
• To store the radish, tightly pack the strips and the seasonings into a small glass jar and refrigerate for up to 6 months. When using them, remove strips from the bottom of the jar, which will be more flavorful. After you pull out what you need, stir the remainder around in the jar to expose them evenly to the seasonings. If the radish strips get too salty, rinse briefly with water before eating.

QUICK PICKLED RADISHES

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.

QUICK PICKLED RADISHES

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.