1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Radish pickles

Preparations

  1. Step 1

    Here are your radishes: Watermelon (or koushin) radish, long white radish, and red radish with white tip.

    Here are your radishes: Watermelon (or koushin) radish, long white radish, and red radish with white tip.

  2. Step 2

    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.

    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.

  3. Step 3

    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.

    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.

  4. Step 4

    Heat oil, pepper and coriander in a pan on medium.

    Heat oil, pepper and coriander in a pan on medium.

  5. Step 5

    Add radishes and cook until slightly softened, about 3-4 minutes

    Add radishes and cook until slightly softened, about 3-4 minutes

  6. Step 6

    Pour pickling liquid into pan.

    Pour pickling liquid into pan.

  7. Step 7

    Bring to a simmer for a few seconds, stop heat and cover with lid. Add some fresh parsley if you like.

    Bring to a simmer for a few seconds, stop heat and cover with lid. Add some fresh parsley if you like.

  8. Step 8

    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.

    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.

  9. Step 9

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Karen Watanabe

    Karen Watanabe So happy to find this...I love these!

    almost 7 years ago
  • Felice

    Felice Yay! Let me know how they turn out when you try it!

    almost 7 years ago
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