Top
Search
Food corner

"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

Twitter feed
Categories
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn avocado bacon banana Bangkok barbecue basil bay leaf beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais Cantonese capers caramel caraway cardamom carrot cauliflower champagne chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas chutney cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen cordial Córdoba coriander cornflakes Corsica cottage cheese courgette courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin currants curry daikon Dalmatia dates delivery dessert dill dips dough Dubrovnik duck Easter easy Edinburgh egg eggplant elderflower falafel fennel festive feta fettuccine ffine bean fflour Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup green tomatoes greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An hominy honey horseradish humanitarian relief Indian Islington Istanbul Italian jam Japanese juniper Kent ketchup ketjap manis kielbasa kinilaw Korean lamb langoustine leek lemon lemongrass lentils lime linseed llime lobster London loquat Madrid market mascarpone Mayfair Mendoza Mexican mid-range milk mint mirin mixed peel mixed spice monk's beard morcilla mozzarella mushroom mussels mustard mustard seed Nahm Natoora Nepalese New Nordic New Year's Day New Zealand noras nose-to-tail NYC oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pineapple pistachio pizza plum pomegranate pomegranate molasses pop-ups pork Porto Vecchio potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu raisins ramen ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sauces sausage scallops seafood seasonal shallot short and sweet shrimp paste slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid ssauces St Basil's Day stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme toffee tom yum paste tomato tomato paste tortilla tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt yum cha
« Spring bean salad | Main | Cheese and Chard Triangles »
Tuesday
May192015

Pickled radishes

DateTuesday, May 19, 2015 at 10:20PM

Somewhere over the rainbow... 

Photo courtesy of Valeria Necchio and Natoora

For my cooking demo at the Natoora shop this Friday I am pickling these beautiful heritage radishes from Good Earth Growers in Cornwall. Aren’t they gorgeous? I separated them into pink and purple and ended up with these two lovely colours:

Of course, you don’t have to use heritage radishes. You can use whichever kind you like. You can also use whichever vinegar you like, but I prefer rice wine vinegar because the result is slightly subtler than when I have used other vinegars, which I have found too sharp.

I like using these radishes in bright and colourful Asian salads. They also work wonderfully with seafood, such as sashimi or smoked fish. I served these on Saturday night with smoked mackerel pate and they went down a treat. The crunch of the radishes contrasted delightfully with the smooth and creamy pate and their acidity neatly balanced the saltiness of the pate.

Makes 1-2 jars.

Ingredients

1 bunch radishes (approx. 300g with leaves, 200g without)
1 cup rice wine vinegar
1/2 cup water
2 tablespoons white sugar
2 teaspoons salt

Method 

Sterilise 2 small jars: put the jars and lids in a low oven (130°C) for 20 minutes. Let them cool down slightly before using.

Thinly slice the radish bulbs into rounds then place in the jars. For aesthetic purposes, if using different coloured radishes separate the colours and put in different jars (white can go with any colour) and you’ll get different coloured liquids.

Put the vinegar, water, sugar and salt in a small saucepan and bring to the boil over a medium heat, stirring occasionally.  

Pour the vinegar mix into the jars and seal with the sterilised lids. Leave to cool out of the fridge, then refrigerate until use. They are best in the first week after they are made, when they retain their crunch, but can be used for several months after this.

Photo of bunched heritage radishes courtesy of Valeria Necchio and Natoora.

AuthorVix | Comment10 Comments |
tagged , , , , in

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (10)

I have never pickled a radish, and I have yet to taste a pickled radish, but thid mkes me want to try one. Meanwhile I have recently been to France and I am reminded how good they are with butter x

July 4, 2015 | Unregistered CommenterMa

Hi Ma, ooh yes, they are lovely with butter, just like you showed me. You can try some of my pickled ones next time you are over :-)

August 26, 2015 | Registered CommenterVix

fermikac fyllberte e3d3fd1842 https://fireland.aliv.us/vinsalouhyd

December 21, 2021 | Unregistered Commenterfermikac

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>

Notify me of follow-up comments via email.