Forget bland radish! This recipe elevates the humble radish to a vibrant, crunchy, and intensely flavorful side dish or snack. Sweet and sour pickled radishes are incredibly easy to make, requiring minimal ingredients and even less time. The perfect balance of sweet, sour, and spicy creates a complex flavor profile that will surprise and delight your taste buds. These pickled radishes are a fantastic addition to charcuterie boards, salads, or enjoyed straight from the jar. Their bright pink hue also adds a pop of color to any meal.
This recipe skips the traditional sun-drying method, making it accessible for anyone, regardless of climate or time constraints. The resulting pickles retain a satisfying crunch, unlike many other pickled radish recipes. Ready to transform ordinary radishes into an extraordinary treat? Let's dive into the simple, step-by-step instructions below.
Tools Needed
- Knife
- Asian peeler
- Pattern maker (optional)
- Bowl
- Coconut milk squeezing cloth bag
- Box
Ingredients
- White Radish: 15kg
- Carrots: 500g
- Green Chili: 20g
- Purple Onion Chili: 50g
- Purple Onion: null
- Salt: 2 tbsp
- White Sugar: 500g
- White Vinegar: 1 liter + 100ml
Step-by-Step Instructions
Step 1. Prepare the Radishes and Carrots
- Wash and peel the white radish and carrots. Cut the carrots into slightly diagonal pieces, about 1cm thick. Cut the radish similarly, using a pattern maker or knife for a more attractive look. Aim for 1cm thickness.
Step 2. Salt and Drain
- Mix the radish and carrots with 1.5 tbsp of salt and let them soak for 1.5 hours, stirring occasionally to release water and reduce bitterness.
- Wash the radish and carrots thoroughly multiple times with water until the salt is removed. Gently squeeze the excess water out using a coconut milk squeezing cloth bag.
Step 3. Make and Cool the Pickling Liquid
- In a pot, combine sugar, vinegar, and remaining salt. Bring to a boil, then turn off the heat and let it cool completely.
Step 4. Pickle and Chill
- Once the pickling liquid is cool, add the drained radish and carrots, along with sliced purple onion and chili (optional). Mix well.
- Let the mixture soak for 5 hours, or longer for a more intense flavor. After 5 hours, store in the refrigerator for about a day to allow ingredients to fully absorb flavors and become crispier.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For a sweeter dish, use the full bottle of vinegar. For a balanced sweet and sour taste, add 1 liter of vinegar and half a teaspoon of salt.
- If you have sunlight, let the mixture sit in the sun for 1-2 hours after squeezing out water, or use an oven to dry the mixture.
- To prevent the yeast from rising and maintain crispiness, store the pickled radish in the refrigerator.
Nutrition
- N/A
FAQs
1. How long do these pickled radishes last?
Stored properly in an airtight container in the refrigerator, they'll last for about 2-3 weeks. The flavor will actually improve slightly over the first few days.
2. Can I use different types of radishes?
Yes! While red radishes are classic, you can experiment with other varieties. The pickling process will still work, although the color might vary.
3. What if I don't have rice vinegar? Can I substitute?
White vinegar is a suitable substitute, but the flavor will be slightly different. Apple cider vinegar could also work, but might result in a slightly less bright flavor.
So there you have it – a quick, easy, and incredibly flavorful way to enjoy radishes. These crispy sweet and sour pickled radishes are a versatile addition to any meal or snack, guaranteed to impress. Now go forth and pickle!