QUICK PICKLED RADISHES
Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place radish slices into a pint-sized jar with a lid.
- Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
- Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g
QUICK PICKLED RADISHES
This pickled radish recipe is the perfect addition to tacos, barbecue or just about any sandwich you can dream of. Each sliced radish is just a little bit sweet, slightly crunchy and has an amazing amount of zing. You're probably going to want to have a batch in your fridge at all times! —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 25m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes. Cover and refrigerate overnight.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES
Get ready for a new take on stuffed peppers! Stuffed with spiced ground pork, topped with melty cheese and garnished with quick pickles and cilantro, these poblano peppers are as beautiful to look at as they are delicious! You can swap out the pork for any protein you'd like and use the extra pickles for sandwiches or salads.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack on the top of the oven and preheat to broil.
- Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
- Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
- Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
- Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
- Top with the pickled onions and radishes. Garnish with cilantro and enjoy!
QUICK PICKLED RADISHES
Try these in roast beef sandwiches or as a relish for poultry or grilled meats.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.
QUICK-PICKLED RADISHES AND BEETS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 8h35m
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a large saucepan, bring vinegar, beets, salt, sugar, fennel seeds, and 1/2 cup water to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool slightly. Stir in radishes. Refrigerate, covered, at least 8 hours and up to 1 week before serving.
QUICK PICKLED RADISHES
Provided by Tyler Florence
Categories side-dish
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Take a large deep dish and lay the radishes out in it. In a large pot add the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve.
PORK BANH MI WITH QUICK-PICKLED RADISHES AND CARROTS
The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.
Provided by Ian Knauer
Yield Serves 4
Number Of Ingredients 7
Steps:
- Spread 1 side of each baguette with 1 Tbsp. mayonnaise, and spread the other side of each baguette with pâté, dividing evenly. Pile pork on bottom halves of baguette, and top with jalapeño, radishes and carrots, and cilantro. Close sandwiches.
QUICK PICKLED RADISHES AND PEPPERS
Quick pickling requires almost no effort and is such a simple way to enjoy the sour, briny flavor of the vegetables. They're especially delicious the day after they're made and will keep up to three days in the refrigerator.
Provided by Martha Stewart
Categories Snacks
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a small nonreactive saucepan, combine the vinegar, sugar, salt, and peppercorns and simmer over medium-low heat, until dissolved, about 2 minutes.
- Meanwhile, cook the radishes and peppers in boiling salted water for 2 minutes, until the radishes lose some of their color. Drain and place in a shallow dish. Pour the hot vinegar mixture over, let cool, and chill in the refrigerator for 15 minutes. These will keep, tightly covered in the refrigerator, for 3 days.
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