CUCUMBER AND RADISH PICKLES

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Cucumber and Radish Pickles image

These sweet and spicy pickles are ready to eat in just 24 hours. The recipe comes from chef Joey Campanaro of Kenmare. Also try:"The Chicken" from Kenmare, Artichoke and Hearts of Palm Salad

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 9

2 cups seasoned rice-wine vinegar
1/4 cup sugar
2 tablespoons coarse salt
2 tablespoons sambal chili paste
1 tablespoon coriander seeds
3 kirby cucumbers, sliced and/or quartered
3 breakfast radishes, trimmed and halved lengthwise
1/4 cup cilantro leaves
Extra-virgin olive oil

Steps:

  • In a large saucepan bring 2 cups water, vinegar, sugar, salt, chili paste, and coriander seeds to a boil over medium-high heat.
  • Place cucumbers and radishes in a medium heatproof container; pour hot liquid over cucumbers and radishes; weigh down with a plate to submerge. Cover and transfer to refrigerator until chilled, at least 24 hours and up to 3 days.
  • Drain and toss with cilantro leaves. Drizzle with olive oil before serving.

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