Here’s a unique white pickled radish recipe for you:
- 2 large white radishes
- 1 cup rice vinegar
- 1 cup water
- 1/4 cup brown sugar
- 2 tablespoons sea salt
- 1 tablespoon whole white peppercorns
- 1 teaspoon of coriander seeds
- 2 cloves garlic, minced
- 1 small piece of ginger, peeled and thinly sliced
- 1 teaspoon mustard seeds
- Peel the radishes and cut them into thin matchstick-sized strips. You can use a mandoline or a sharp knife to achieve thin, uniform strips.
- In a saucepan, combine rice vinegar, water, sugar, salt, white peppercorns, coriander seeds, minced garlic, ginger slices, and mustard seeds. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt dissolve completely.
- Add the radish strips to the saucepan and let them simmer for about 1 minute, just until slightly softened.
- Remove the saucepan from heat and allow the mixture to cool to room temperature.
- Once cooled, transfer the pickled radishes and the liquid into a glass jar or airtight container. Make sure the radishes are fully submerged in the liquid.
- Seal the jar and refrigerate for at least 24 hours to allow the flavors to develop. For best results, let them pickle for 2 to 3 days before consuming.
- The pickled radishes can be stored in the refrigerator for up to 2 weeks.
These white pickled radishes make a delicious and tangy addition to salads, sandwiches, tacos, or as a side dish to complement various Asian dishes. Enjoy!