CUCUMBER AND RADISH PICKLES
These sweet and spicy pickles are ready to eat in just 24 hours. The recipe comes from chef Joey Campanaro of Kenmare. Also try:"The Chicken" from Kenmare, Artichoke and Hearts of Palm Salad
Provided by Martha Stewart
Categories Food & Cooking
Appetizers
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.
- Place cucumbers and radishes in a medium heatproof container; pour hot liquid over cucumbers and radishes; weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.
- Drain and toss with cilantro leaves. Drizzle with olive oil before serving.
PICKLED RADISH & CUCUMBER SALAD
This super-healthy side dish is a great way of getting two of your five-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
- Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PICKLED CUCUMBER, RED ONION, AND RADISHES
Steps:
- Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.
CUCUMBER AND CARROT PICKLE
This quick, light Indonesian-style pickle can double as a salad that pairs perfectly with spicy or fried dishes. A soak in boiling salt water helps soften the carrot and cucumbers without cooking them, providing a pleasantly tender crunch.
Provided by Food Network Kitchen
Time 30m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a boil. Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium heatproof bowl. Carefully pour over the boiling water. Stir to mix evenly then let stand for 20 minutes.
- Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chile and the remaining 1 teaspoon salt. Stir until the sugar and salt dissolve then refrigerate until ready to use, at least 10 minutes and up to 1 hour.
PICKLED CUCUMBER AND RADISH
Steps:
- Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
- Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
- Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
- Drain vegetables before serving.
JAPANESE STYLE CUCUMBER AND RADISH SALAD
Inspired by sunomono a Japanese salad often made with cukes and daikon radish. Posted for ZWT2. Cooking Light/June issue. Cooking time is time chilling!
Provided by katie in the UP
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, radishes and cucumber in a medium bowl.
- Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
- Drizzle vinegar mixture over cucumber mixture, tossing to coat.
- Cover and chill 15 minutes.
- Sprinkle with sesame seeds before serving.
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Total Time 25 minsCategory FoodCalories 52 per serving
- Combine radishes, cucumbers, vinegar, and 1/2 teaspoon of the salt with 1/4 cup water in a medium bowl. Let stand at room temperature at least 15 minutes or up to 1 hour to pickle. Drain radish mixture, reserving pickling liquid for another use (such as vinaigrette).
- Heat oil in a small skillet over medium. Add cumin seeds, and cook until golden and fragrant, about 30 seconds. Cool 5 minutes.
- Meanwhile, gently stir together drained radish mixture, yogurt, lemon zest and juice, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Top with cooled cumin seeds, and serve immediately with pita chips or grilled naan.
PICKLED RADISHES & CUCUMBERS - TINY NEW YORK KITCHEN
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