Sweet Pickled Radish Food

SWEET PICKLED RADISHES

Steps:

• Place radishes in a hot 1-pint jar. Bring vinegar, next 6 ingredients, and, if desired, crushed red pepper to a boil in a small stainless steel or 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.

EASY PICKLED RADISHES

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.

PICKLED RADISHES

Steps:

• Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or equivalent. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.
• Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes, then stir in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.

QUICK PICKLED RADISHES

Steps:

• With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes. Cover and refrigerate overnight.

PICKLED RADISH & CUCUMBER SALAD

Steps:

• In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
• Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.

SWEET PICKLED DAIKON RADISH

Steps:

• In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar.
• Remove from heat and allow it to cool.
• Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.)
• Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well.
• Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices.
• Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.