Quick Spicy Radish Pickle Recipes

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QUICK PICKLED RADISHES

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 25m

Yield 4

Number Of Ingredients 8



Quick Pickled Radishes image

Steps:

  • Place radish slices into a pint-sized jar with a lid.
  • Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
  • Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g

10 radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

QUICK PICKLED RADISHES

Try these in roast beef sandwiches or as a relish for poultry or grilled meats.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Number Of Ingredients 4



Quick Pickled Radishes image

Steps:

  • In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

2/3 cup red-wine vinegar
1/2 cup sugar
Coarse salt
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced

PICKLED RADISHES

A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

Provided by Eric Werner

Categories     Garlic     Side     Marinate     Fourth of July     Vegetarian     Graduation     Backyard BBQ     Vinegar     Radish     Spring     Summer     Healthy     Vegan     Bon Appétit     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6



Pickled Radishes image

Steps:

  • Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.

10 red radishes, trimmed, unpeeled, quartered
10 garlic cloves
1 teaspoon whole black peppercorns
2 cups distilled white vinegar
1 teaspoon kosher salt
1 teaspoon sugar

QUICK SPICY RADISH PICKLE

Julienned mooli is lightly pickled in rice vinegar, chilli and sugar to make a tasty side dish to Korean main courses

Provided by Judy Joo

Categories     Side dish

Time 10m

Number Of Ingredients 5



Quick spicy radish pickle image

Steps:

  • In a medium bowl, stir together all the ingredients with 1/2 tsp sea salt until the radish is coated. Cover and chill for 1 hr before serving.

Nutrition Facts : Calories 27 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

85g mooli , peeled and julienned or chopped into fine matchsticks
2 tsp sagwa shikcho (apple vinegar) or rice vinegar
2 tsp golden caster sugar
¾ tsp gochugaru chilli flakes (see tip)
½ small garlic clove , grated

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