gingery pickled radish
I have been planting radishes every year since I bought my first house in 2011. Nothing. I have seen some radishes looking like they are growing, but no. This year I planted old seeds I had lying around and O M G! There are hundreds, no not quite than much, but lots and lots of radishes growing. Need a recipe for them.
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prep time
12 Hr
cook time
5 Min
method
Stove Top
yield
1 1/2 quarts
Ingredients
- 2 bunches radishes
- 3 cups water
- 1 cup distilled white vinegar
- 1/2 cup sugar
- 2 tablespoons salt
- 4 cloves garlic
- 2 - thai chilies, halved lengthwise
- 1 slice fresh ginger (1-inch piece), peeled and thinly sliced
How To Make gingery pickled radish
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Step 1Trim the radish leaves, leaving about 1-inch attached. Slice each radish in half, lengthwise. Place in a 2-quart jar with a lid.
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Step 2In a saucepan, heat water, vinegar, sugar, and salt to boiling. Turn off heat and let cool to warm. Add garlic, chilies, and ginger.
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Step 3Pour the mixture over the radishes and let cool on the counter. Cover and chill overnight in the refrigerator. Stores up to 3 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Snacks
Category:
Vegetable Appetizers
Keyword:
#pickles
Ingredient:
Vegetable
Culture:
Thai
Method:
Stove Top
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