June 8, 2009

Quick radish pickles צנוניות כבושות

Quick radish pickles צנוניות כבושות
 
"... toss them with 1 tablespoon kosher salt to coat well..."

"..While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan .."

... Add the vinegar, one-half cup water, the sugar ..

... Rinse the radishes well and pat them dry with a towel..
Quick radish pickles
/ From the Los Angeles Times ,July 23, 2008 צנוניות כבושות<--- span="">
2 bunches radishes (about 3/4 pound with tops removed)
1 tablespoon plus 1/4 teaspoon kosher salt, divided
1 teaspoon whole mustard seed
1/2 teaspoon whole black peppercorns
3/4 cup rice vinegar
1 tablespoon sugar
H O W :
1. Trim the tops and tails of the radishes and quarter them lengthwise. In a large, nonreactive bowl, toss them with 1 tablespoon kosher salt to coat well. Add water to cover and several ice cubes.

Set aside until the radishes have softened slightly but are still crisp, about 2 hours.

2. While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan over medium-high heat until they are fragrant, about 2 minutes. Add the vinegar, one-half cup water, the sugar and the remaining one-fourth teaspoon salt and simmer 3 to 5 minutes.

Remove from the heat and cool until the pickling mixture is just warm to the touch.

3. Rinse the radishes well and pat them dry with a towel. Place them in a small, nonreactive container and pour the warm pickling mixture over them to just cover.

Seal tightly and refrigerate at least 1 day to mature.
Full recipe is 
here 


Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

1 comment:

Dave Jones said...

sounds delicious...those snapshots are gorgeous.

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