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|
|Rice Vinegar||1 ½ cups|
|White Vinegar||½ cup|
- Wash, peel and slice radishes about 1/8″ thick. It’s easiest to use a japanese benriner or mandolin.
- Toss sliced radishes in a large prep bowl with garlic, ginger, sugar, peppercorns and chilis.
- Transfer to Fido jar and pour vinegars, mirin and sake over.
- Clamp jar close and store in refrigerator.
- Radishes will be ready to eat in 2-3 days.