December 17, 2011

Pickled radishes

Pickled radishes

Serve with any food you like, even with a piece of bread like me ...
Pickled radishes
/delicious magazine
175g French breakfast radishes (I use small Israeli radishes)
3cm piece of fresh ginger
½ tsp coriander seeds (I didn't add it)
1 star anise
1 red chilli, deseeded and finely diced
2 tsp caster sugar
4 tbsp white wine vinegar (I use red wine vinegar)
½ tsp salt
H O W :
Trim and thinly slice the radishes lengthways, then slice the ginger into fine strips.
Put both in a bowl.
Heat a small pan over a medium-low heat, add the spices, toast for a minute or so, then add the chilli, sugar, vinegar and salt.
Simmer gently to dissolve.
Stir this into the radishes, cover and put in the fridge overnight to mellow.
Full recipe

chanita Harel© This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.


The Dinner Belle for said...

I am a big fan of radishes and I think that they are underused in cooking! I bet that these spicy sweet radishes would be great with tacos. They do stay a bit crunchy after you pickle them right?

The Dinner Belle for

Chanita Harel חני הראל said...

Hello ,
Yes, these are a bit crunchy and become pink like after one night..

Nice to meet you here, thanks

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