Pickled Radish

2
Servings
10-15m
Prep Time
3-4m
Cook Time
13m
Ready In


"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"

Original recipe yields 2 servings
OK

Nutritional

  • 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

Step 1

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

Step 2

After opening~ Leftover, radish should be covered and replaced in the fridge and consumed within 24 hours.

Step 3

Wash radish well, remove root ends and with a paring knife or mandolin, slice the radishes thinly.

Step 4

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.

Step 5

While the vinegar is cooling, pack clean/sterilized jars with the sliced radish adding a fresh bay leaf to each jar.

Step 6

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.

Step 7

When completely cool place the jars in the fridge and keep refrigerated until use.

Step 8

Keep for a few day for the flavours to infuse the radish before using.

Step 9

I also shook the jar for the first few day, for the brine to get through all the radish.

Tips & Variations


No special items needed.

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