I know that this recipe for pickled radishes was very much desired by some of you since, on more than one occasion, you have written me to share it. So today we are increasing the pickled food recipe books adding this marvel that you will find very versatile.
We can use them to season sandwiches, toasts, salads, tacos or any type of dish with vegetables, noodles… As well as being able to consume them just like any other pickles.
What are radishes?
Radishes are edible roots of the Brassicaceae family. You can find different types of radishes, these are some of the most common:
- 1. R. sativus var. sativus: It includes radishes that are elongated or round, and with a range of color that varies from white, pink or red.
- 2. R. sativus var. niger: It is cultivated with a hypocotyl (part of a plant that germinates from a seed) of greater size, generally elongated and white or red in color, although they can also be found black and rounded.
- 3. R. sativus var. longipinnatus: Produced in Southeast Asia. They are hybrids characterized by a long and thick hypocotyl. They have a milder taste than the previous group and are called “Daikon radishes” (Japanese radishes).
This ingredient can be somewhat particular depending on which palate. It has a strong and slightly spicy flavor, which does not please everyone, together with an extremely crunchy texture. For me, it’s indispensable in my salads.
Benefits of radishes.
This small ingredient, which many people do not pay attention to, is actually a source of nutrients and benefits for our body. It was formerly used as a medicinal food since it has digestive uses.
It is very rich in fiber, vitamin B and C, iodine, magnesium and sulfur. In addition to 20 amino acids.
It is a natural ally for our liver and gallbladder, thanks to glucosinolates. These are organic sulfur compounds responsible for the spicy and bitter taste characteristic of this ingredient and others that possess it such as arugula, watercress, turnips, mustard, cabbage, broccoli, cauliflower or purple cabbage. It is also given strong importance in preventing cancer.
To benefit from all its qualities we must consume them raw, steamed, fermented or preserved.
They have diuretic effects and prevent the storage of substances in the kidneys preventing the formation of kidney stones. It is also a fantastic antiseptic that helps cleanse the intestine and colon.
Looking for a method to introduce it into our diet.
I know that many of you cannot consume this raw ingredient, in my house this happens except with me, for that reason this way of preparing and consuming them can be very interesting.
We will enhance its flavor by providing sweet, sour and spicy nuances (me and my obsession with spicy!), as well as preserving its wonderful texture.
I’ve seen many recipes, but one of the combinations that caught my attention was from the blog The Sea Salt 😉
The method to elaborate them cannot be simpler and we will only need a few days of rest for the flavor to mature and achieve its maximum splendor. I’m sure your sandwiches and salads will look much better when you add this ingredient.
I also wanted to say that I am very happy to have been able to use my new knives that Kamikoto sent me a few days ago with this recipe, thank you so much! I’m in love with them 😀
Today I want to share with you a song that every time I listen to it, it makes my hair stand on end. It’s from the same BSO composer from a series I love (everything but the last episode) “Penny Dreadful”. Yeah, I’m addicted to series, too! If you follow me through Instagram, you will know because I always share what I see in Stories. Now I’ve started watching “Altered Carbon”, it’s really good! If you like Cyberpunk, don’t miss it.
Instructions
Make the brine.
- In a saucepan pour the water together with vinegar, salt and honey.
- Place over medium heat and leave until simmer.
- Remove from the heat, add the crushed Cobán chiles and let the mixture rest for a few minutes to warm.
Meanwhile, let's get the radishes ready.
- Remove the radish stalks, wash very well under cold water and dry.
- Using a sharp knife or mandolin, cut the radishes into very thin slices.
Prepare the pickles.
- In a 3/4 l. Fido jar, place the radishes inside alternating with the garlic, the long chiles and the chopped cilantro.
- Pour the brine over the radishes and leave it to cool completely, without closing the container, at room temperature.
- Once it has cooled, close the canister and let it stand for 24 hours at room temperature.
- Refrigerate for 3 days before consuming.
Notes for perfect pickled radish
- We can use long radishes or small round radishes. In my case I used these which are the ones I bought, but it can be done with the variety you want.
- Can I substitute white wine vinegar for apple vinegar? Yes, you can also vary. Personally I like apple cider vinegar better because the wine vinegar is too intense for me, in fact I have it at home only to make anchovies in vinegar...
- Spices or dressings are all optional. If there is one that you don't like, you can omit it, as if you want to add some new ones like coriander in grain, mustard, fennel... Or you can even use other aromatic herbs.
- If you don't like spicy very much, reduce the amount of chili. The taste is not very spicy, but this may vary in taste.
- The pickled radishes can be kept refrigerated for 1 month. They may last longer, but I haven't tried it and couldn't tell you for sure.
