Forget bland radishes! This recipe for Crispy Sweet & Sour Pickled Radishes elevates this humble root vegetable to a vibrant and addictive side dish. Imagine the satisfying crunch of perfectly pickled radishes, their sharp bite tempered by a sweet and tangy brine that's both refreshing and intensely flavorful. Perfect as a condiment, a snack, or an unexpected addition to your favorite Vietnamese dishes, these quick-pickled radishes are surprisingly easy to make, requiring minimal ingredients and even less time.
This recipe delivers a delightful balance of sweet, sour, and spicy notes, creating a truly unforgettable flavor experience. The vibrant color adds visual appeal to any meal, making it a stunning addition to your table. Ready to transform ordinary radishes into an extraordinary culinary delight? Let's dive into the simple, step-by-step process!
Tools Needed
- Knife
- Bowl
- Jar
Ingredients
- Radish: 2 kg
- Vinegar: 1 cup
- Sugar: 1 cup
- Garlic
- Water
- Salted Egg: 1/4
- Salt: 70g (approx. 4 tablespoons)
Step-by-Step Instructions
Step 1. Prepare the Radishes
- Clean the radishes thoroughly using a clean wire brush and diluted saltwater.
- Cut the radishes lengthwise for a crispier texture.
- Cut the radishes into bite-sized pieces.
- Mix the radish pieces evenly with 70g of salt. Let it sit for about an hour or until the radish softens and releases water.
- Wash the salted radish thoroughly with water to remove excess salt.
- Drain the water from the radish completely.
Step 2. Mix the Sweet and Sour Marinade
- In a bowl, combine the drained radish, garlic, chili (optional), and sugar. Do not boil the vinegar and sugar mixture; mix the sugar directly into the radish for a crispier result.
- Mix everything well until the sugar dissolves.
Step 3. Pack and Seal
- Pack the radish mixture tightly into a clean jar. You can add more vinegar to fill the jar if needed.
Step 4. Refrigerate and Enjoy
- Store the jar upside down in the refrigerator for at least a few hours, or longer for a stronger flavor.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For a crispier radish, cut it lengthwise and don't let it sit for too long before mixing with salt.
- Mixing the sugar directly into the radish without boiling helps maintain the radish's crispness.
- Storing the jar upside down helps preserve the radish for a longer time.
- You can use different types of vinegar, such as rice vinegar, banana vinegar, or apple cider vinegar. Adjust the sugar accordingly based on the vinegar's sweetness.
- Add red and yellow chili peppers for added color and flavor.
Nutrition
- N/A
FAQs
1. How long do the pickled radishes last?
Properly stored in the refrigerator, these pickled radishes will last for about 2 weeks. Make sure they're fully submerged in the brine.
2. Can I use different types of radishes?
Yes! While this recipe uses a specific type, most radish varieties will work. Smaller radishes will pickle faster.
3. Can I adjust the sweetness or sourness?
Absolutely! Adjust the sugar and vinegar amounts to your preference. Taste the brine before adding the radishes and make changes as needed.
These crispy sweet and sour pickled radishes are a fantastic addition to any Tet celebration, adding a burst of flavor and vibrant color to your table. Their simple preparation makes them a perfect last-minute addition to your festive feast, ensuring a delicious and memorable meal. Enjoy the satisfying crunch and delightful tang of these easy-to-make pickles!