Quick Pickled Radish Recipe | Vegetable Recipe
Pickled radishes are a popular and versatile food item enjoyed by people across the world. Their crisp texture, vibrant colour and tangy flavour make them an excellent addition to a variety of dishes. From salads to sandwiches, tacos to sushi, pickled radishes can elevate your culinary experience with a burst of zesty goodness. Pickling, a preservation method that dates back thousands of years, has been an integral part of various cultures’ culinary traditions. The art of pickling is no exception.
In many cultures, pickled radishes are a staple in traditional dishes. For instance, Korean cuisine features “danmuji”, a bright yellow pickled radish that’s often served alongside Korean barbecue or inside sushi rolls. In Mexico, you’ll find “escabeche”, a spicy pickled vegetable mix that frequently includes radishes. The widespread use of pickled radishes across different cuisines reflects their adaptability and the universal appeal of their flavour.
The versatility of pickled radishes allow them to be incorporated into a wide range of dishes. Add a layer of pickled radishes to your sandwiches or wraps for a burst of flavour and crunch. They pair well with roasted meats, cheese and vegetables. Sprinkle pickled radishes on top of your tacos and tostadas for a refreshing contrast to the savory fillings. Toss pickled radishes into salads to elevate the overall flavour and texture. Pickled radishes make a great addition to rice bowls and sushi rolls. Pickled brine can be used for making tangy cocktails like Picklebacks or Dirty Martinis for a unique flavour experience.
Ingredients
2 nos. Radish
1 no. Beetroot, small (optional)
1 tsp Mustard seeds
8-10 pcs Black Peppercorn
1 tsp Red chili powder / cayenne pepper powder
1 tbsp Sugar
1 ½ tbsp Salt
½ cup Vinegar
¼ cup Water
Preparation
Wash and remove the tops and tails of the radishes. Then slice them into rounds, sticks or any shape you prefer.
Then remove the tops and tails of beetroot and slice them in round or any shape you prefer. Adding beetroot is optional, it adds colour to the pickled radish that’s why I am adding beetroot.
In a saucepan, combine equal parts vinegar and water, then add sugar and salt, Red chili powder / cayenne pepper powder, black peppercorn and mustard seeds.
Bring the brine to a simmer, stirring until the sugar and salt is completely dissolve.
Place the sliced radish and beetroot in a clean, sterilized jar. Pour the hot brine over the radishes, ensuring they are fully submerged.
Seal the jar with a lid and allow it to cool at room temperature. Once it’s cooler store it in refrigerator for a few hours or overnight to let the flavours meld and develop.
Your homemade pickled radishes are now ready to use. They can be enjoyed as a side dish, a condiment or a creative ingredient in various dishes.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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