Thai Pickled Radishes
Pickled Radishes
Pickled Daikon and Carrots
Pickled Radishes



Thai Pickled Radishes

These are a delicious but easy-to-make pickle, that look pretty served
with Chinese or Thai food. Spread each radish out like a fan on a
plate, and garnish with sesame oil.

24 radishes
1 Tbsp salt
2 Tbsp sugar

Wash the radishes and dry well. Cut off and discard the stalks and
tails. Using a sharp knife, make several cuts from the top of each
radish about two-thirds way down the side.
Put the radishes in a large jar, add the salt and sugar. Cover the
jar and shake well so that each radish is coated with the salt and
sugar. Leave to pickle for 3-4 hours. Pour off the liquid when ready
to use.

Source: http://www.picklenet.com/sections/ca...ld/thairad.htm




QUESTION - Is there a safe process for canning pickled radishes?
ANSWER - At present there is no approved process for safe canning of
pickled radishes. In order to be safe for consumption, a canned
product must have an approved process (time and temperature) to assure
shelf life at room temperature. We currently rely on the USDA Canning
Guide for safe processes.

However, there are many recipes for preparing picked radishes that are
safe if you store them in the refrigerator.

Source: http://foodsafety.cas.psu.edu/showit.cfm?record=29




Pickled Radishes

1 Tbsp Yellow Mustard Seed
1 Tbsp Fennel Seeds
1 1/2 tsp Celery Seeds
1 Tbsp Kosher Salt
1 1/2 cup Red Wine Vinegar
1 1/4 cup Water
1 1/2 Lb Radishes -- Washed, Halved

Place mustard seeds, fennel seeds and celery seeds in a mortar or
spice grinder; coarsely grind. Pour into a microwave-safe 4-cup glass
measure. Stir in salt, vinegar and water. Cover tightly with
microwave-safe plastic wrap. Microwave on HIGH (100%)for 5 minutes.
Carefully prick plastic to release steam. Carefully uncover.

Divide radishes among 6 sterilized half-pint canning jars. Pour
vinegar mixture over radishes to cover completely, leaving 1/2" headspace
in each jar. Arrange filled jars around edge of carousel. Microwave,
uncovered, on HIGH (100%) for 10 minutes or until radishes are just
tender. Remove jars from oven. Cover with lids. Let cool slightly.
Refrigerate overnight. Serve chilled. Store in refrigerator and use within
1 month.

Source: http://www.cdkitchen.com/recipes/ap/...pickl006.shtml




Pickled Daikon and Carrots

This is a refrigerator pickle, allow it to chill overnight before
serving. Store for up to 4 weeks. Red globe radishes may be
substituted for daikons in this recipe.

1/2 pound daikon or other white radish
1 carrot shredded
1 tablespoon canning salt
1 cup water
1/4 cup distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes (optional)

Wash, peel and shred radishes if using daikon. Do not peel red globe
radishes before shredding. Put vegetables in a bowl, sprinkle on the
salt and mix well. Let stand for 30 minutes.
Drain off water and squeeze vegetables as dry as possible.
In a small bowl combine vinegar, sugar and pepper flakes.
Place in a clean quart-size jar and refrigerate overnight or 6-8
hours. Serves 6.

Source: http://www.urbanext.uiuc.edu/veggies/radish1.html




Pickled Radishes

radishes (about 1-1/2 cups), trimmed
1/2 cup rice wine vinegar
1/4 cup water
1 tablespoon finely chopped ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
2 teaspoons sugar

Place radishes in a covered bowl or jar. In a small saucepan, combine
the vinegar, water, ginger, garlic, oil and sugar; bring to a boil.
Pour over radishes. Cover and refrigerate overnight or up to 1 week.

Source: http://www.geocities.com/PicketFence.../radishes.html


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