Marinated Radish Recipes

QUICK PICKLED RADISHES

Steps:

• With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes. Cover and refrigerate overnight.

QUICK PICKLED RADISHES

Steps:

• Place radish slices into a pint-sized jar with a lid.
• Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
• Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

MARINATED RADISH

Steps:

• Mix everything together except salt in a small bowl or jar.
• Let it marinate, covered, for about 1 hour.
• Mix the salt few minutes before serving.

MARINATED RADISH

Steps:

• Cut the green radish into 1 cm cubes, smash the garlic, and chop the ginger; add 1 tablespoon of salt and marinate for 1-2 hours to kill the radish; remove the water, add garlic and ginger broken
• Continue to add fish sauce, chili powder, hot sauce, sugar
• Then add the glutinous rice and stir well, put it in the refrigerator for 3 hours before eating

MOO SAENG CHAE (MARINATED RADISH SALAD)

Steps:

• Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
• Peel radishes and cut into matchstick strips.
• Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
• Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
• Combine the salad dressing with the radish, well-drained apple strips and green onion.
• Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.