QUICK PICKLED RADISHES
Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g
MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH
Categories Fish Ginger Broil Dinner Salmon Cucumber Radish Winter Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
- Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
- Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.
- *White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.
SPICY QUICK PICKLED RADISHES
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 1/4 cup pickles.
Provided by Cookie and Kate
Categories Condiments
Time 12m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1/4 cup, Calories 53 calories, Sugar 10.5 g, Sodium 941.4 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 12 g, Fiber 0.7 g, Protein 0.6 g, Cholesterol 0 mg
EASY PICKLED RADISHES
Easy pickled radishes are quick to make and will enhance any food you serve it with. Perfectly sweet & tangy, they're a great pickle to have in the fridge. This recipe is from the Ball® jar website. It is recommended that you follow their recipes directly to ensure an end result that is safe for consumption.
Provided by Alida Ryder
Categories Gluten free Home-made Homemade pickles Pickles preserves Vegan Vegetables Vegetarian
Time 10m
Number Of Ingredients 9
Steps:
- Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan
- Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.
Nutrition Facts : Calories 467 kcal, Carbohydrate 111 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 2425 mg, Fiber 4 g, Sugar 105 g, ServingSize 1 serving
MOO SAENG CHAE (MARINATED RADISH SALAD)
I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy!
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
- Peel radishes and cut into matchstick strips.
- Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
- Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
- Combine the salad dressing with the radish, well-drained apple strips and green onion.
- Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.
Nutrition Facts : Calories 117.7, Fat 6.9, SaturatedFat 1, Sodium 843.5, Carbohydrate 14, Fiber 2.6, Sugar 9.2, Protein 1.8
MARINATED HALIBUT ON RADISH SPROUT AND FENNEL SALAD
Steps:
- Prepare fish:
- Simmer raisins in vinegar in a small saucepan until raisins are plump, 3 to 5 minutes, then cool.
- Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a 9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.
- Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredge fish in it, shaking off excess.
- Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to 3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.
- Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least 8 hours. Bring to room temperature.
- Make salad:
- Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
- Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
- Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.
BROILED ARCTIC CHAR WITH MARINATED CUCUMBER AND RADISH SALAD
As a rule, I stay away from making specific time promises because everyone moves at a different pace, and life gets in the way of a "20-minute recipe." But! I'm going to break my own rule and say that in 20 minutes or less you can have dinner on the table.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the cucumber, radishes, oil, lemon juice, dill, poppy seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
- Meanwhile, cook the fish. Preheat your broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper. Broil until just barely opaque throughout, 3 to 5 minutes. Watch them like a hawk! They cook faster than you think and thin pieces cook super quickly.
- Serve the fish with the cucumber radish salad, sprinkled with dill, salt and black pepper.
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- In a small saucepan, heat the vegetable oil. Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 4 minutes. Add the honey and vinegar and simmer for 2 minutes. Let cool. Put the radishes in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 4 hours or overnight.
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- Start by giving the radishes a good rinse. Then slice them up by hand or using a mandoline. I usually just grab hold of the root and slice them up with a knife, discarding the tops and bottoms.
- Add 3/4 cup white vinegar, 3/4 cup water, and 1 teaspoon salt to a saucepan. Bring this mixture to a boil and then set aside until you need it.
- Add the sliced radishes to a pint-sized Mason jar along with 1 peeled garlic clove cut in half, some freshly cracked black pepper, and 1 jalapeno sliced lengthwise. Keep in mind that using a whole jalapeno will give your radishes some real heat! For a milder batch, start with 1/4 or 1/2 of the jalapeno.
- Pour the hot brine over the radishes, filling the jar to the brim. Let this cool on the counter for a bit, then seal and store in the fridge.
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