Created by: Tisme
Created on April 17, 2017
Categories: Side Dishes, Vegetables, Radish , Australian, Budget-Friendly, Make-Ahead, Entertaining, Picnic, Summer, Refrigerator, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Gifts (more)
"I made these for the first time ever this month. It was a worthwhile wait for these little beauties, the taste is fantastic. Everyone loved them, and everyone had a different take on the taste, which made for a great conversation around the table. I served theses on a cheese platter and they looked so pretty. Serving size will depend on what size jars you use, I used smaller jars and got 3 from this recipe. I have kept these in the fridge for 3 weeks now, before opening. I would not keep longer than 4-5 weeks. Note: You could use coriander seeds instead of mustard seeds. Honey can also be used instead of sugar, but the radish may not keep as long. Tip: Fresh radish can be refrigerated for up to 4-5 days after purchasing. Just remove and discard the radish leaves and place the radish into a storage bag and refrigerate. Makes 2 jars"
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (0)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 10-15mPT10-15M
Cook Time: 3-4mPT3-4M
- Radishes (3 bunches)
- 1/2 teaspoon salt
- 375 ml vinegar (white or apple cider vinegar, 1 1/2 cups)
- 80 grams caster sugar (or honey: see note)
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- Fresh bay leaf's (cleaned)
What You Will Need
No special items needed.
BEWARE: The radishes are PUNGENT when you open your jar... I looked for a half an hour to see where the smell was coming from, then realised it was from when I opened the radish....lol
After opening~ Leftover, radish should be covered and replaced in the fridge and consumed within 24 hours.
Wash radish well, remove root ends and with a paring knife or mandolin, slice the radishes thinly.
Bring the salt, vinegar, sugar, mustard seeds and peppercorns to the boil in a small non-reactive saucepan, over a high heat until sugar dissolve then remove saucepan to cool.
While the vinegar is cooling, pack clean/sterilized jars with the sliced radish adding a fresh bay leaf to each jar.
Pour the cooled vinegar mixture over the radish being careful not to spill liquid on the rims and to leave a 1cm gap between the jar and the lid. Push out any noticeable air bubbles and seal the jar by securing the lids tightly.
When completely cool place the jars in the fridge and keep refrigerated until use.
Keep for a few day for the flavours to infuse the radish before using.
I also shook the jar for the first few day, for the brine to get through all the radish.
- Serving Size: 1 (408 g)
- Calories 225.5
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 687.6 mg
- Total Carbohydrate - 48.2 g
- Dietary Fiber - 3 g
- Sugars - 43.9 g
- Protein - 1.4 g
- Calcium - 61.5 mg
- Iron - 1.1 mg
- Vitamin C - 25.8 mg
- Thiamin - 0 mg