Mild radishes that aren't too spicy make great pickles. Red radishes will turn bright pink, adding color to your table and a bit of zing to your menu. Pickles keep for about two weeks in the fridge. This recipe uses three types radishes: The sweeter watermelon radish (koushin daikon in Japanese), a small red & whit radish, and a long white & purple radish. Feel free to use your own combo!
- Watermelon radish (1 small or medium)
- Red radishes (1 bunch (5-6 radishes))
- Longer white radish (1 bunch (4 radishes))
- Olive oil (1 Tbsp)
- Coriander seeds (5-7)
- Peppercorns (or just pepper) (8-10 )
- Vinegar (white wine or apple cider works well) (3 Tbsp)
- Water (3 Tbsp)
- Sugar (1 1/2 Tbsp)
- Salt (1/2 tsp)
- Bay leaf (1)
Here are your radishes: Watermelon (or koushin) radish, long white radish, and red radish with white tip.
Cut long white radish into 3-4 cm pieces and cut thicker ends lengthwise into thinner slices. Slice red radishes lengthwise into halves or thirds. Peel the watermelon radish, cut into about 1 cm rounds, then cut rounds into quarters.
Mix pickling liquid by combining 3 Tbsp vinegar, 3 Tbsp water, 1.5 Tbsp sugar, 1/2 tsp salt and bay leaf in a bowl. Mix well.
Heat oil, pepper and coriander in a pan on medium.
Add radishes and cook until slightly softened, about 3-4 minutes
Pour pickling liquid into pan.
Bring to a simmer for a few seconds, stop heat and cover with lid. Add some fresh parsley if you like.
Let sit until cool, which lets the flavors set in. When it cools down a bit, put in the refrigerator to chill. Can be ready to eat in about an hour! Keeps for about two weeks in fridge.
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