Pear And Pickled Radish Recipes

EASY PICKLED RADISHES

Steps:

• Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan
• Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.

PEAR RELISH

Steps:

• Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop.
• Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot.
• Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area.
• Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PEAR AND PICKLED RADISH

Steps:

• Put the salt into a stainless steel saucepan, squeeze in the juice of the lemon, add the vinegar, sugar and peppercorns and bring to the boil. Tear the fronds of dill from their stems. Trim the radishes and cut each in half lengthways.
• Pack the radishes and dill fronds into a sterilized jar, then pour over the hot brine and tighten the lid. Leave to cool, then chill in the fridge overnight.
• To make the salad, cut the pears into quarters, remove their cores, then cut them into thick slices. Remove about half the radishes from their brine and add to the pears, together with 3 tablespoons of pickling liquor. Toss the radishes and pears gently together. Lightly toast the walnuts.
• As you transfer the salad to plates, tuck the thinly sliced coppa among it.

PICKLED KOREAN RADISH - EASY AND DELICIOUS

Steps:

• In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.
• In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved.
• Once everything has dissolved, gently pour the wet mixture over the daikon.
• Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)
• You can enjoy this after a couple hours; however, it is best when served chilled.
• Enjoy!

SPICY QUICK PICKLED RADISHES

Steps:

• To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
• To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
• Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

EASY PICKLED RADISHES

Steps:

• Sterilise the jar or jars you'll be using to store the radishes.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Thinly slice the radishes, using a mandolin or sharp knife.You want them to be as thin as possible.
• Place the radish slices in your sterilised jar.
• Combine the vinegar, sugar, salt and chilli flakes in a non-reactive saucepan. On a medium heat, stir to dissolve the sugar.Once the sugar is dissolved, simmer the liquid for 3 minutes. See Note 3.
• Carefully pour the pickling liquid into the jar of radishes, and seal. Allow the jar to cool before placing in the refrigerator.
• Can be consumed once cool, but best to leave for 24-48 hours for the flavours to develop.

PEAR RELISH WITH PEPPERS

Steps:

• Gather the ingredients.
• Using a food processor, grind the pears, bell peppers, and onions together; you will need to do this in batches.
• Put the ground mixture in a colander to drain off all excess liquid.
• In a large nonreactive kettle, combine the vinegar, sugar, salt, pickling spices, and turmeric. Bring to a boil and cook for 10 minutes.
• Add the ground-up fruit and vegetables to the kettle and return to a boil. Boil for an additional 15 minutes.
• Spoon the relish into hot sterilized jars and seal quickly.
• Process for 15 minutes in a boiling-water canner.
• Serve the relish with roasted or grilled meats and enjoy.