Pickled Radish Pods Food

QUICK PICKLED RADISHES

Quick Pickled Radishes image

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

Ingredients

10 radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

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

PICKLED RADISH PODS

Pickled Radish Pods image

Please note that the ingredients below says 'radishes', because the Zaar computer program doesn't believe me that I mean radish pods ;-) But I do - this is what you can do with those radishes which have run to seed. This recipe is a response from Zeldaz to a plea for a recipe for pickled radish pods I placed on the preserving forum. Thanks again, Zeldaz! You're a star. Knowing that I'm a newbie to pickling, she advised "As the recipe I found does not call for processing in a boiling water bath, I recommend these be stored only in the fridge."

Provided by Chef UK

Categories < 30 Mins

Time 20m

Yield 1 pint

Number Of Ingredients 4

Ingredients

10 fluid ounces radishes, pods
2 ounces salt
2 dried chilies
10 fluid ounces white wine vinegar

Steps:

Pick the pods on a dry day, sort through them and discard any that are blemished or hard.
Make up a brine with salt and 1 pint water and plunge the pods into it while still hot. If they look bright green they are ready for pickling. If not, strain them off, re-boil the brine and repeat the process.
Strain off the brine and wash the pods under cold water to get rid of excess salt.
Drain well and pack into clean, sterilised jars with the dried chillis.
Heat up the vinegar and boil for 5 mins, then cool.
Pour over the pods, seal and store for a couple of months.

Nutrition Facts : Calories 26, Fat 0.2, SaturatedFat 0.1, Sodium 22203.7, Carbohydrate 5.5, Fiber 2.6, Sugar 3.4, Protein 1.1

PICKLED RADISHES

Pickled Radishes image

Crunchy, sour, sweet and peppery are possibly the best adjectives for food, and they all describe these quick and easy pickled radishes. The radishes still have a peppery bite, while the vinegar mixed with sugar gives them that classic sweet pickle flavor. Ready in just minutes, these bright pink pickles are perfect for cheese and charcuterie boards, sandwiches, tacos or an afternoon snack.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 1 pint (8 to 10 servings)

Number Of Ingredients 8

Ingredients

1 1/4 cups distilled white vinegar
1/3 cup sugar
1/2 teaspoon mustard seeds
1/2 teaspoon kosher salt
5 whole black peppercorns
2 whole cloves
1 bunch radishes, stemmed and halved (about 8 ounces)
1/2 red onion, thinly sliced

Steps:

Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks.

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