Saturday, July 13, 2013

Summer Idea #3: Quick-Pickled Radishes

Okay, I'll fess up. The real reason I wanted to buy radishes? Everyone was taking photos of them on instagram, and I got jealous!

They are so pretty. (Look: I even made you some radish art! Haha.)

But in truth, I don't even really like radishes all that much... unless they're pickled. Quick-pickled, just like the quick-pickled cucumbers I posted about a few days ago.

Pickling removes that astringent bite that some radishes have, and adds a nice flavor! True, the glorious pink colour becomes a little less pronounced, but they are still beautiful, and in my opinion, infinitely more delicious.

As the weather has cooled down a bit this weekend, I think this will be the last of the "summer idea" posts for a little while (although next week is looking to be very hot again) but don't worry! I made some delicious blueberry muffins yesterday, and luckily I took photos before they all got devoured!

Onto the radishes!


- small radishes
- dark rice vinegar
- sesame oil
- pinch of sugar
- pinch of salt
- optional: Korean spice (red pepper powder)

Wash and slice up the radishes into halves or quarter-pieces. Don't cut them too small, otherwise they might get soggy depending on how long you choose to let them pickle. (Also, the larger pieces are prettier, in my opinion.)

Place the pieces of radishes in a bowl and add salt. (I'd say that this is about 1 tsp.)

Cover the salted radishes with a plate and place a cup or heavy object on top, to help drain the radishes of excess water. Let it sit for at least half an hour.

Add in the dark rice vinegar (again, I have to approximate since I didn't measure out the amounts, but I'd start with 1 tsp and taste before adjusting), followed by some sesame oil (approx. 1 tsp).

Add in some sugar. These can take more sugar than the cucumbers did, so maybe 1 to 1½ tsp sugar.

Sprinkle in some Korean red pepper flakes, if you so choose. This particular spice powder isn't too spicy and it has a nice depth to it that balances out the sharpness of the radishes. (I swear I'm not trying to be pretentious, but that's the only way I can think of describing it!)

Taste, and add more rice vinegar or sugar if desired.

Let the radishes marinate for at least half an hour, although my mom has let them sit overnight in the fridge in the past, and they were very delicious. But if you're impatient like me, somewhere between half an hour and 1 hour should suffice.

Voila! Quick-pickled radishes!

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