Best 5 Pickled Cucumber And Radish Recipes
In the realm of culinary delights, pickled cucumber and radish stand as a testament to the art of preserving and transforming ordinary ingredients into a symphony of flavors. Whether you're a seasoned pickle enthusiast or embarking on your first pickling adventure, this article will guide you through the labyrinth of recipes, offering a comprehensive exploration of techniques and taste profiles to help you discover the perfect pickled cucumber and radish recipe for your culinary repertoire.
Here are our top 5 tried and tested recipes!
CUCUMBER AND RADISH PICKLES
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
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.
PICKLED RADISH & CUCUMBER SALAD
This super-healthy side dish is a great way of getting two of your five-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
- Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.
Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
PICKLED CUCUMBER, RED ONION, AND RADISHES
This is a perfect topping for our Pulled Pork Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.
PICKLED CUCUMBER AND DAIKON SALAD
Steps:
- In a large bowl combine the carrots, cucumbers and daikon.
- In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
- Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
PICKLED CUCUMBER AND RADISH
Categories Salad Vegetable Side Low Fat Vegetarian Quick & Easy Vinegar Cucumber Radish Spring Chill Healthy Vegan Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
- Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
- Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
- Drain vegetables before serving.
Tips:
- Choose fresh and firm vegetables for pickling. Cucumbers and radishes that are slightly immature will have the best texture and flavor.
- Wash the vegetables thoroughly before pickling to remove any dirt or debris.
- Use a sharp knife to slice the vegetables evenly. This will help them pickle evenly.
- Use a variety of spices and herbs to flavor the pickle. Common pickling spices include mustard seeds, dill, garlic, and red pepper flakes. You can also add fresh herbs, such as dill or basil, for extra flavor.
- Use a vinegar solution that is strong enough to preserve the vegetables, but not so strong that it overpowers the flavor. A good rule of thumb is to use a 50/50 mixture of vinegar and water.
- Pack the vegetables tightly into a jar or container. This will help to keep them submerged in the vinegar solution.
- Seal the jar or container tightly and store it in a cool, dark place. The pickles will be ready to eat in a few weeks.
Conclusion:
Pickled cucumbers and radishes are a delicious and easy-to-make snack or side dish. They are also a great way to use up extra vegetables from your garden. With a little planning and preparation, you can enjoy pickled cucumbers and radishes all year long.
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