Quick-pickled radishes are a delicious and easy way to add a burst of crunch and flavor to your meals. They’re also a versatile ingredient that can be used in a variety of dishes, from salads and sandwiches to tacos and stir-fries.
Health Benefits
Radishes are a good source of vitamins C. They also contain antioxidants that can help protect your cells from damage.
Uses around the kitchen
Here are some ideas for how to use quick-pickled radishes in your kitchen:
Salads: Add them to your favorite salads for a crunchy and flavorful addition.
Sandwiches: Top your sandwiches with quick-pickled radishes for a tangy and refreshing twist.
Tacos: Add them to your tacos for a spicy and crunchy topping.
Use them to top your stir-fries or other hot dishes for a burst of flavor and crunch. Be sure to *not* fry them, as this would harm the healthy ingredients. Just add them on the dish before digging in.
Recipe
Here is my recipe for quick-pickled radishes:
Ingredients:
1 packed cup of finely mandolined radishes
2 tsp of coarse salt
2 tsp of sugar
2 tsp of Gochugaru
1 cup of red wine vinegar, white wine vinegar, or a combination of the two
Instructions:
Put the radishes into a glass jar.
Add the salt, sugar, and gochugaru.
Fill the jar with vinegar.
Close the jar and shake well to combine the ingredients.
Open the jar and push the radishes down so they are submerged in the vinegar.
Close the jar again and refrigerate for at least a couple of hours, or overnight.
Of course, adapt the seasoning to your taste. So for a spicier pickle, use more gochugaru. For a sweeter pickle, use more sugar. For a more tangy pickle, use more vinegar.
You can also add other aromatics and spices to your quick-pickled radishes, garlic, shallots, and dill sound like nice ideas to me.
