Asian pickled radish
This was an amazingly simple recipe for pickled radishes! D was in a canning kick recently and invited me to join her. She was inspired by her book: Put ’em up! by Sherri Brooks Vinton (Please go buy the book, it really is AMAZING). The recipe below is from the book, so if you enjoy this, please check the book out! If D didn’t live next door, I’d go buy myself a copy! The book is a comprehensive guide to preserving, great stuff. I saw this recipe and just had to try it. Just the title reminded me of takuwan, a Japanese preserved radish I grew up chowing down on. Now, the red radishes worked perfectly fine so don’t worry if you can’t find daikon. Why did I use red radishes instead of daikon, you ask? I sent M into the store to grab the radishes, thinking he’d come out with daikon, WRONG. Red radishes. But it’s fine, they tasted great! Gives them a nice color pop anyways.
So really, these were über easy to throw together. My process made D look like she was slaving away with her canning. They tasted GREAT! It’s not quite like takuwan, but similar. I can’t wait to make them again! Crisp with a slight bit of sugar to mellow out the vinegar. YUM. Please try them and enjoy!
What you need:
2 cups thinly sliced radishes
1 cup rice vinegar or red wine vinegar
2 tbsps fresh cilantro stems, chopped (optional, I left them out)
1 tbsp mirin (rice wine)
1 tsp fish sauce
1 tsp soy sauce
1 garlic clove, crushed
What to do:
Toss all the ingredients together in a medium, nonreactive bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to combine.
Ladle into bowls or jars. Cool, cover and refrigerate for up to one week.