Pickled Whole Radishes

[StokeySue]

A while back I went to a tapas place and had pickled whole radishes

Yum

So I have 330 g (just the trimmed roots) of lovely cherry sized two tone radishes

And I have Googled to find recipes for pickled whole radishes, with no luck at all, they all slice thinly

I'll just adapt one of those if neceassary, I'm not expecting to make the kind of pickle you keep for months, but one that lasts a week or so in the fridge

Has anyone done this?
Tips?
Thoughts?

[Seatallan]

Here's a Martha Stewart recipe for pickled whole radishes Sue. Not tried it but looks nice:

https://www.marthastewart.com/1128029/pickled-radishes

[Seatallan]

Oooh, and another one from Good Food:

https://www.bbcgoodfood.com/recipes/pic ... ger-chilli

[TeresaFoodie]

I am seeing my uncle on Saturday and he pickles just about anything he can get his hands on. I'll ask him.

[Catherine]

My brother in law pickles whole radishes. They are delicious aren't they. There are a few recipes out there but will ask him when I see him for his

[Prettykiwicrazy]

Pickled radishes sound amazing. I could see them going very nicely on a cheeseboard

[StokeySue]

Thanks Seatallen
I'll probably go for the Good Food one as the Martha Stewart on use the heck of a lot of liquid for "32 small radishes" and if I third the Good Food one, it should be just right as it is by weight, which sounds more reliable

[TeresaFoodie]

My uncle just sent me this one, which may be the one you have already mentioned.

https://www.bbcgoodfood.com/recipes/pic ... ger-chilli

[liketocook]

I pickled some radishes and in the summer using this recipe for the pickling worked really and did keep well for a couple of months (possibly longer but they were eaten ) in an airtight jar https://www.theguardian.com/lifeandstyl ... ick-pickle

[karadekoolaid]

well, well. First time I've ever heard of pickled radishes!
I think you'll do fine with Martha Stewart's recipe, Sue, although I'd leave out the allspice.
You'll also find that, after you've added the boiling brine to the (sterilised) jars, and sealed them, you can turn the jar upside down and leave it there until the following day. There should be a vacuum in the jar and thus you will not have to put them in the fridge.

[StokeySue]

Well, the Martha Stewarte the simplest. Thanks for advice and for all the recipes

But I'm a bit confused

Martha Stewart: hot pickling liquid no pre-brining
Good Food: pre-brining, hot liquid
Guardian: pre-brining but cold pickling liquid

From which I'm inclined to suspect it doesn't much matter!

[suffolk]

Best do some trials and report back Sue

[karadekoolaid]

From 10 years experience with pickling and brining and conserving:
Hot pickling liquid (almost always) works. I say "almost", because very occasionally, one of the vegetables has a minor, undetectable blemish OR an unseen air bubble secretes itself in the jar and the whole lot ferments.
Pre - brining, as I understand it, is one way to remove certain bitterness from the vegetables before preserving.
Cold pickling liquid, I woudn't use. It might be OK over there, where it's cold in winter, but in the Tropics, I wouldn't want to risk it - I prefer hot.

[StokeySue]

I think from TV chefs I've seen brining is supposed to improve the crunch

There's quite a fashion for cold pickled veg in restaurants but I think they make them up every week or so and keep refrigerated, less practical at home where you may not be using 20 servings a day

Anyway, I used the Martha Stewart recipe, with slightly different spicing (pepper, coriander, yellow mustard, dill but not much of any)
I had 2 cups of radishes (about 60, they are very small) so that's filled two x 1 lb marmalade jars, there was a little liquid spare but not too much

They are currently upside down on a window sill, the juice is gloriously pink

[Seatallan]

Let us know how they pan out would you Sue? May well have a crack at that recipe at some point.

[karadekoolaid]

They are currently upside down on a window sill, the juice is gloriously pink

I'll be there in two weeks, ok? Give them time to mature!

[StokeySue]

Well the sampling has started
The ones I had previously must have been cold pickled, as they had retained their striped jackets, they were a bit different and I think I preferred them but these have a great texture and taste pretty good

[Seatallan]

Well done Sue!!

[earthmaiden]

Clever girl! I don't think I've ever had a whole pickled radish. I have pickled peelings to make Japanese decorative flowers but that's totally different.

Are they crunchy? Pickled things have largely passed my by in life and I am never sure if I like crunchy.

[karadekoolaid]

Great, Sue!!

[StokeySue]

They are very crunchy, and the pink has migrated from the skin all the way through into the flesh, which was initially white

Many recipes for sliced radishes add red onion, I suspect this may be partly for colour as well as flavour; I did move them into the dark when they had cooled in order to minimise colour loss

The lids were so tightly sealed I had some difficulty removing one, I had to get out me gadget

Will definitely be making more pickles

[liketocook]

These look lovely Sue

[KC2]

These look lovely Sue

Nice tablecloth and flowers too Very artistic

[KC2]

ps maybe time to take up a job in food photography

[StokeySue]

Strictly speaking the subject should be facing the light not the photographer, so I may have faild my first trial

The daffs have opened beautifully, forst of the season for me

[KC2]

[StokeySue]

Daffs with curtains closed
I always put daffs in this jug, actually a pichet for half a litre of wine

[KC2]

gorgeous

[TeresaFoodie]

They look and sound gorgeous as do the daffs!

[Seatallan]

Lovely Sue...

I have a Lakeland jug that I always fill with daffs at this time of year.