Pickled Radish
Recipe: #25934
April 17, 2017
Categories: Side Dishes, Radish, Australian, Chinese, Japanese, Korean, Thai, Picnic, 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"
Ingredients
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 by Step Method
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
No special items needed.