sts (aka. sweet tangy spicy) pickled radishes

perfect pickled radishes is a matter of personal taste.  i like mine slightly sweet, slightly tangy, slightly spicy, and oh yeah, they need to have a crunch.  i started mucking about the kitchen the other day, and quickly threw together a pickling brine with the sichuan peppercorns i had hauled back from my trip to chengdu. i poured the brine over some radishes, and lo and behold, a few days later, hubs and i found ourselves crunching on some seriously delicious radishes.

i then spent the next two weekends making sure that i could reproduce the recipe.  i think i’ve got it down to a science now, or at least an easy to repeat routine. in my latest batch, i tossed in some sliced carrots as well to add some color.

i’m finding that the radishes are awesomely convenient and infinitely versatile .  i’ll toss them into salads, place them on top of sandwiches, or use them as a condiment to go along with some cold sesame noodles.  .  .

STS Pickled Radishes
(enough to fill a 1.5L Fido Jar)

Radishes 2 ¼ lbs (~1 kilo); I use daikon radishes because they are easiest to slice.  Red radishes can be used as well – a neat thing happens with red radishes. After a few days of pickling, the red skin color transfers from the radish to the brine, i.e. the brine becomes reddish and the radish is left white).NB: if you want some color, sliced carrots can be tossed in as well, but i’d keep the proportion sub 20%.
Fresh Garlic 3-4 cloves, peeled and smashed
Fresh Ginger About 1 inch cube, peeled and sliced
Sichuanese Red Peppercorns ¼ cup
Dried Red Chili Peppers ½ cup
Sugar ½ cup
Rice Vinegar 1 ½ cups
White Vinegar ½ cup
Mirin ½ cup
Sake ½ cup
  1. Wash, peel and slice radishes about 1/8″ thick.  It’s easiest to use a japanese benriner or mandolin.
  2. Toss sliced radishes in a large prep bowl with garlic, ginger, sugar, peppercorns and chilis.
  3. Transfer to Fido jar and pour vinegars, mirin and sake over.
  4. Clamp jar close and store in refrigerator.
  5. Radishes will be ready to eat in 2-3 days.
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2 responses to “sts (aka. sweet tangy spicy) pickled radishes

  1. Pingback: pandas and peppercorn | a tomato in tribeca

  2. looks delicious, pretty too

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