Pickled Radishes with Ginger
Preserve crunchy radishes in a spicy vinegar with this recipe for Pickled Radishes with Ginger.
Pickling as a preservative
There are lots of different way to preserve a glut of fruits or veggies but my favourite way has to be pickling. I’ve always been a big fan of bright, tart flavours and so I’m instantly drawn to pickles in all their forms. The process of pickling any fruit of vegetable is incredibly simple:
- Prepare the fruit of vegetables, removing any stems or stalks you don’t want to eat.
- Infuse the pickling liquid with spices over a low heat before pouring over the fruits and vegetables packed into a jar.
- Seal and store the pickled fruits or veggies in a cool dark place.
By using this method fruits and veggies that would otherwise perish are able to be stored for months at a time. But, most importantly, they stay crisp and retain their flavour in the process. Once opened they can keep for another 1 – 2 weeks in the fridge (presuming you don’t eat them quicker than that!)
I first came across pickled radish in a Japanese restaurant; low and behold when we visited Japan it was a part of almost every meal. In fact, pickled radish is a common side dish across Asia. For example you’ll see them served alongside noodle dishes in China, stuffed inside banh mi in Vietnam or served with fried chicken in Korea. But pickled radishes can be used in a whole range of different dishes and with different types of cuisine. Here are a few more ideas:
- On top of a Buddah bowl or salad
- Served as part of a crudite or charcuterie platter
- Served as part of a cheese board
- In tacos or as part of another Mexican feast!
I think they work best alongside rich foods in particular as the sharpness of the vinegar and the heat of the radish and ginger helps to cut through those flavours. My favourite way is to serve them on my vegan cheeseboard or alongside fried snacks when we have friend over for the Superbowl.
Pickled Radishes with Ginger
These Pickled Radishes are perfectly crisp and fiery with slices of hot ginger. Get the recipe at Supper in the Suburbs.
- 500 grams radishes
- 75 grams sea salt
- 400 millilitres white wine vinegar
- 75 grams white sugar
- 1.5 tsp mixed peppercorns
- 1 tsp coriander seeds
- 0.5 tsp mustard seeds
- 0.5 tsp chilli flakes
- 0.5 tsp all spice
- 2 inches root ginger peeled and thinly sliced
Top and tail the radishes and cut to your preferred shape / size (see note 1).
Add the prepared radishes to a bowl and sprinkle over the sea salt. Leave them to rest for 30 minutes during which time the salt will draw the moisture out of the radishes helping them to stay crisp while pickling.
Once 30 minutes is up, drain away any liquid that has collected in the bottom of the bowl.
Pour the vinegar into a saucepan along with the sugar and all of the spices except the ginger.
Gently heat the vinegar for 10 minutes or until it begins to simmer.
Pack the radishes and ginger slices into sterilised jars (see note 2) and pour over the infused vinegar.
Seal the jars and allow them to cool (you will know they have cooled when the lids make a "pop").
Store in a cool dark place for up to 6 months. Once opened, store in the fridge and eat within 2 weeks.
Slicing your radishes thinly makes them more versatile for adding to dishes like burgers, salads, sandwiches etc. I like to do one jar thinly sliced and a second jar "chunky" with the radishes simply halved or quartered depending on their size. These chunkier pickles are great for adding to grazing boards and other snacking platters.
There are a couple of different methods you can use to sterilise your jar. If I'm in a rush I will use a food-safe, chemical steriliser but the best method is to simply wash the jar with hot, soapy water and rinse (but don't dry) them. Next, place the jars into your oven for 10 minutes on a low temperature (160C/320F/gas mark 3) or until they are dry.