Pickled Radishes For Asian Style Pork Chops Food

OVERNIGHT CHINESE DAIKON RADISH PICKLES

Overnight Chinese Daikon Radish Pickles image

You can make this dish and 24 hours later eat the pickles.

Provided by MARBALET

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 8h50m

Yield 2

Number Of Ingredients 5

Ingredients

1 ½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teaspoon ground black pepper
¼ teaspoon sesame oil

Steps:

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 3.7 g, Fat 0.7 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 890.4 mg, Sugar 2.2 g

PICKLED RADISHES

Pickled Radishes image

Make and share this Pickled Radishes recipe from Food.com.

Provided by Sharon123

Categories Asian

Time 8h20m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 cups sliced radishes (8 oz.)
1 small onion, cut into thin wedges and separated
1/2 cup seasoned rice vinegar
1/2 cup sugar
1 1/2 teaspoons salt

Steps:

Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.
Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.

Nutrition Facts : Calories 226.1, Fat 0.1, SaturatedFat 0.1, Sodium 1791.2, Carbohydrate 57.2, Fiber 2.5, Sugar 53.5, Protein 1.2

CHINESE QUICK PICKLED RADISH SALAD WITH GARLIC

Chinese Quick Pickled Radish Salad With Garlic image

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment.

Provided by French Tart

Categories Soy/Tofu

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch red radish, about 48 radishes, trimmed of greenery and washed
2 tablespoons naturally fermented soy sauce
1 tablespoon dry sherry or 1 tablespoon sherry wine vinegar
1 tablespoon chopped fresh coriander leaves (Cilantro)
1 teaspoon dried garlic granules, NOT garlic salt

Steps:

Slice the radishes finely. Add all the other ingredients, leaving some coriander (cilantro) leaves for a garnish and mix thoroughly.
Put the radish pickle into an attractive serving dish and just before serving scatter the remaining coriander (cilantro) leaves over the top as a garnish.
Serve with all types of Chinese and Oriental food.
Keeps for up to 24 hours in the fridge.

Nutrition Facts : Calories 17.5, Sodium 503.2, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 1.1

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