Best Chinese Quick Pickled Radish Salad With Garlic Recipes

SPICY QUICK PICKLED RADISHES

Spicy Quick Pickled Radishes image

Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 1/4 cup pickles.

Provided by Cookie and Kate

Time 12m

Number Of Ingredients 8

Ingredients

1 bunch radishes
3/4 cup white wine vinegar or apple cider vinegar
3/4 cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use 1/2 teaspoon for medium spicy pickles or none at all)
1/2 teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

Steps:

To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Nutrition Facts : ServingSize 1/4 cup, Calories 53 calories, Sugar 10.5 g, Sodium 941.4 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 12 g, Fiber 0.7 g, Protein 0.6 g, Cholesterol 0 mg

STICKY DUCK WITH CHINESE PICKLED RADISHES

Sticky duck with Chinese pickled radishes image

Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat

Provided by Barney Desmazery

Categories Dinner, Main course

Time 55m

Number Of Ingredients 18

Ingredients

2 bunches radishes , sliced, leaves reserved (see below)
2 tbsp golden caster sugar
1 tbsp white wine vinegar
1 tbsp low-salt soy sauce
1 tbsp brown sugar
1 red chilli , deseeded and sliced
1 tsp clear honey
1 tbsp low-salt soy sauce
1 tbsp rice wine
1 tbsp white wine vinegar
1 tsp five spice powder
2 duck breasts
1 tbsp vegetable oil
leaves from 2 bunches radishes
2 garlic cloves , sliced
1 tsp low-salt soy sauce
1 tsp sesame oil
1 tsp sesame seeds

Steps:

Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced - it's up to you - with the pickled radishes and the stir-fried leaves.

Nutrition Facts : Calories 663 calories, Fat 53 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.6 milligram of sodium

CHINESE QUICK PICKLED RADISH SALAD WITH GARLIC

Chinese Quick Pickled Radish Salad With Garlic image

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment.

Provided by French Tart

Categories Soy/Tofu

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch red radish, about 48 radishes, trimmed of greenery and washed
2 tablespoons naturally fermented soy sauce
1 tablespoon dry sherry or 1 tablespoon sherry wine vinegar
1 tablespoon chopped fresh coriander leaves (Cilantro)
1 teaspoon dried garlic granules, NOT garlic salt

Steps:

Slice the radishes finely. Add all the other ingredients, leaving some coriander (cilantro) leaves for a garnish and mix thoroughly.
Put the radish pickle into an attractive serving dish and just before serving scatter the remaining coriander (cilantro) leaves over the top as a garnish.
Serve with all types of Chinese and Oriental food.
Keeps for up to 24 hours in the fridge.

Nutrition Facts : Calories 17.5, Sodium 503.2, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 1.1

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