Best Pear And Pickled Radish Recipes

Pickled Radishes image

Provided by Martha Stewart

Time P7D

Yield Makes 2 pints

Number Of Ingredients 8

1 1/2 cups distilled white vinegar or apple-cider vinegar
2 teaspoons sugar
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
3 whole allspice berries
2 dried bay leaves
Coarse salt
32 very small radishes, trimmed, halved if large

Steps:

Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with radishes. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

Spiced Pickled Pears image

Yield makes two to three 16-ounce jars

Number Of Ingredients 7

1 1/4 cups cider vinegar or white wine vinegar
2 cups granulated sugar
1 ounce fresh ginger, bruised
1 (2-inch) piece of cinnamon stick
1 teaspoon allspice berries
2 1/4 pounds small, firm pears
1 teaspoon cloves

Steps:

Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.
Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.
Different spices can be used - try cardamom and coriander, with a flake or two of dried chile.
Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.

Pickled Radishes image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 1 pint (8 to 10 servings)

Number Of Ingredients 8

1 1/4 cups distilled white vinegar
1/3 cup sugar
1/2 teaspoon mustard seeds
1/2 teaspoon kosher salt
5 whole black peppercorns
2 whole cloves
1 bunch radishes, stemmed and halved (about 8 ounces)
1/2 red onion, thinly sliced

Steps:

Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks.