Sweet pickled radishes offer a vibrant burst of flavor and satisfying crunch, transforming a humble root vegetable into a culinary delight. Their bright pink hue and tangy-sweet taste make them a perfect addition to salads, sandwiches, charcuterie boards, or enjoyed straight from the jar. These quick pickles are surprisingly easy to make, requiring minimal ingredients and effort, yet yielding a result that far surpasses store-bought versions. The intense flavor is achieved through a simple brine, allowing the radish's natural sharpness to shine while being beautifully balanced by sweetness and acidity.
Forget bland, boring radishes! This recipe delivers incredibly crispy, flavorful pickled radishes that will last for weeks in your refrigerator. Ready to transform ordinary radishes into an extraordinary snack or condiment? Let's dive into the simple, step-by-step process to create these addictive sweet pickled radishes.
Tools Needed
- Basin
- Jar
- Knife
- Scale
- Pot
Ingredients
- Radishes
- Coarse salt: 45g per kg of radish
- Rock sugar or granulated sugar: 400g
- Water: 200ml
- Garlic
- Chili
Step-by-Step Instructions
Step 1. Prepare the Radishes
- Select firm, heavy radishes with smooth skin. Wash thoroughly.
- Cut radishes into 5-6cm long pieces, then slice lengthwise into 1-2cm thick pieces.
- Weigh the cut radishes and add coarse salt (45g per kg). Rub salt evenly onto radishes and let sit for 8 hours or overnight, mixing occasionally.
- Drain salted radishes and dry them in the sun or oven (lowest temperature, ~100°C) for 3-4 hours, turning occasionally.
Step 2. Make the Sweet Pickling Liquid
- Boil water (200ml) with rock sugar (400g) until dissolved. Turn off heat and let cool.
Step 3. Combine and Pickle
- Place dried radishes in a clean jar. Add cooled sugar water, garlic, and chili (optional).
Step 4. Store and Enjoy
- Cover and let sit at room temperature for a few days, mixing occasionally. Refrigerate for longer storage.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Don't cut radishes too small; they'll shrink during drying.
- If drying in the oven, check and turn radishes every hour.
- For longer storage, omit garlic and chili.
- The sugar water will create a natural preservative; ensure the correct salt and sugar ratio.
- Radishes can be stored in the refrigerator for 8 months to 1 year.
Nutrition
- N/A
FAQs
1. How long do sweet pickled radishes last?
Properly stored in the refrigerator, your sweet pickled radishes should last for 2-3 weeks.
2. Can I use different types of radishes?
Yes! While red radishes are classic, you can experiment with other varieties like white, black, or watermelon radishes. The pickling time may vary slightly depending on size and type.
3. What if my radishes are too soft after pickling?
This likely means your brine wasn't acidic enough or the radishes weren't properly dried before pickling. Ensure you use a sufficient amount of vinegar and fully pat the radishes dry.
Enjoy your homemade sweet pickled radishes – a delightful and versatile addition to any meal or snack. Their vibrant flavor and satisfying crunch will impress your family and friends. Now go forth and pickle!