Pickled radishes............

[Tangerine LaBamba]

I don't even recall where I found this recipe, but I decided to give it a hit.

Believe me, it leaves your refrigerator, no matter how tightly you seal the container, quite odiferous, but it's worth it.

I used the Cuisinart slicing blade, did about 5 cups of radishes. Nice crunchy red radishes, bright and crisp.

Added 1/2 cup rice vinegar, 1/2 cup sugar, and a teaspoon of salt.

Tossed it all together, and left it for a day in a ZipLock bag.

Tonight, transferring them to glass jars, I tasted them.

SO good, it's gonna be hard not to go back there and eat them right out of the jar.

But, boy, they do have a scent!

[eridani]

1. I guess you'd expect them to keep pretty much as long as pickles? n/t

[Tangerine LaBamba]

6. My guess is they're good

for about a week. Not that they'll last that long around here.................

[Warpy]

2. Radishes, especially the big daikon radishes,

can be pickled in soy sauce. You do need to put a plate or something on them to keep them all below the surface of the liquid to have them turn into true pickles.

When it works right, all the sharpness disappears completely and you end up with something light, crunchy, and very sweet.

Japanese pickling methods use salt, sugar and/or soy sauce or miso and are done with the veggies weighted down so that they remain in contact with the liquid they produce. The Japanese seem to pickle just about everything and their pickles are totally different from ours.

My first foray into Japanese cooking was at a very good hole in the wall restaurant in Boston. I was just a kid and my palate wasn't all that adventurous, but the pickles were incredibly impressive. I could have made a whole meal out of pickles and rice, something the Japanese actually do.

Thanks for posting this. It's reminding me of a whole bunch of things it's time to revisit.

A few recipes are at http://www.theblackmoon.com/Jfood/ftsuke.html

(I'll bet you didn't know that radish salad was threatening to turn into Japanese pickles!)

[Tangerine LaBamba]

5. Nice transition -

There's a soy, sesame oil, sugar recipe I use for cucumbers - god, that's an oldie, but goodie.

It's a beautiful thing, pickling.........................

[katkat]

3. bag step?

What was the ziploc bag step for, why not directly into the glass jars, one less plastic object in the trash.

[The empressof all]

4. This is a great idea!

SO LOVES radishes and pickles so this will be a great combo for him. I'm so gonna do this sometime this week.

Have you ever sauteed sliced radishes in a little butter for a few minutes. Absolute heaven with a light sprinkle of "good" salt. Yummers.

[Tangerine LaBamba]

7. My dream sammich -

Take some thinly sliced pumpernickel, lightly butter it with salted butter, add thin slices - lots of them - of black radishes.

Radishes are wonderful things, and I could kick myself when I forget about them. This recipe just floored me, they're so good. And now, I'll try yours, too.

Thank you..........................