24 Jun Pickled Radish
Pickled radish is awesome! Seriously, if you think that because you don’t like radish, and then that means ‘this recipe isn’t for you’, please hear me out.
Pickling vegetables does something amazing to their flavour, and when it comes to radishes, that change is all in the ‘bite’.
Radishes are renowned for their peppery, bitter flavour, but when you take the time to pickle said radish, they lose that cranky bite, and instead take on a gorgeous balance of sweet / salty / sour. You know… all those dreamy things.
This pickled radish recipe is one of the easiest things out there, and the finished product is incredible on anything from bagels to tacos.
Or, just eat the suckers straight out of the jar (I promise, I will never judge you).
Enjoy with gusto,
1 bunch radishes, stems removed
1 teaspoon mustard seeds
1 teaspoon black peppercorns
3 bay leaves
½ cup white vinegar
½ cup sugar
¼ cup warm water
2 teaspoons salt
To make the pickled radish, slice the radishes into rounds, approximately 2mm-3mm thick (see note). Place the slices into a clean/sterilised 400ml-500ml jar, with the peppercorns, mustard seeds and bay leaves scattered throughout.
In a small saucepan, combine the vinegar, sugar, water and salt. Stir over a high heat until the sugar and salt has dissolved, then remove from the heat.
Pour the pickling mixture over the sliced radishes in the jar and allow to cool and settle for at least one hour before using (see note).
A mandolin slicer is your friend when slicing radishes for pickling, to get that paper thin, uniform slice. You can also use a knife if you don’t have a mandolin slicer on hand.
You can make the pickled radish just before preparing the rest of this dish, however it is recommended you prepare them in advance if possible. At least 2 days beforehand is ideal to allow the flavours to develop. Once you have used them, keep them refrigerated – they should keep in the fridge for up to 3 months (any longer than that is at your own discretion).
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