Brine Pickled Radishes offer a delightful and tangy twist to the classic radish, transforming them into a zesty and colorful snack or condiment. This recipe follows the Mastering Brine Pickling technique from page 77, providing you with a simple yet versatile way to preserve radishes while enhancing their flavors with scallions, ginger, and optional dried red chiles. The result is a vibrant and crunchy pickle that adds a punch of spice and color to your dishes.
Once the brine turns cloudy and the radishes have achieved a tangy pickle-like flavor, your pickled radishes are ready to enjoy. Store them in the refrigerator, and they will stay fresh for up to 6 months, providing you with a versatile and tasty addition to your meals.
Yield: 1 quart
(Fermentation vessel: 1 quart)
INGREDIENTS:
- 1–2 bunches salad radishes, ends trimmed
- 5 scallions, whites only, halved lengthwise
- 3 slices fresh ginger
- 2–3 small dried red chiles or 1–2 tablespoons chile pepper flakes (optional)
BRINE:
- 1 tablespoon unrefined sea salt
- 1 teaspoon sugar
- 1 quart unchlorinated water
INSTRUCTIONS:
- Rinse the radishes and scallions in cold water. Pack the radishes together with the scallions, ginger, and optional dried red chiles into a jar, making sure to wedge the vegetables under the shoulder of the jar to keep them submerged in the brine.
- Prepare the brine by dissolving the sea salt and sugar in the unchlorinated water. Pour enough brine into the jar to completely cover the vegetables. Any remaining brine can be stored in the fridge for up to a week.
- Set the jar on a baking sheet in a location nearby, away from direct sunlight, and allow it to ferment for 7 to 10 days. During this time, keep an eye on the brine level and top it off with the reserved brine as needed to ensure the vegetables remain submerged. If you notice foam, it’s harmless, but if you see any mold, remove it promptly.
- As the vegetables ferment, they will lose their vibrant colors, and the brine will become cloudy. This is a sign that you can begin to test your pickles. They are ready when the brine is somewhat cloudy and has a bright pink color from the radish skins. The radishes should have a sour, pickle-like taste.
- Once the pickles are ready, screw on the lid tightly and store the jar in the refrigerator. After about a day, check to make sure the pickles are still fully submerged in the brine. If necessary, top off with reserved brine. These pickles will remain flavorful and crisp for up to 6 months when refrigerated.
Feel free to get creative with your pickled radishes by experimenting with different herbs and spices. Add ground coriander, shredded fresh garlic or ginger, pepper flakes, lemon slices, or zest to customize the flavors. You can also try pickling daikon spears for use in sushi rolls or incorporate red shiso leaves for an added pop of color and unique flavor.
With this Brine Pickled Radish recipe, you’ll have a versatile and delicious pickle that can complement a variety of dishes, adding a burst of tang and spice to your culinary adventures.
