Jan 25, 2012

Pickling on my mind

I often find that culinarily, I have certain moods and desires that tickle my fancy for a stretch. Whether it is fish sauce, whole grain mustard, liquid smoke, or this most recent rendition, pickling, I run with it till I feel I have a good handle on it (Kimchi is a must try). My latest adventure into the world of pickling has had me making pickled radish as a topper for a future FHC video recipe.

Pickling is a form of brining where an ingredient is stored in a solution of salt and water or (most likely) vinegar. Adding various spices and miscellaneous ingredients adds the flare and thus changes the ordinary flavor profile of something familiar and offers a different spin. Pickling can be accomplished in as little as 10 minutes or months (this can be done over months due to the preserving quality the brining produces) depending on the amount of salt or sour you want the end product to have. I, however, am going to share a quick pickling recipe that can used as a topper in a variety of recipes or as my daughter loves to do, eat them just they way they are.

Pickled Radish


Radish (4-5 small)
Garlic (1 clove minced)
White Vinegar (2-3 Tbs.)
Sugar (1 tsp.)
Salt (1 tsp.)


Sealable Plastic Container


Slice the radish into very thin slices using either a small paring knife or a Mandoline. Place the radish slices in with the vinegar, sugar, salt, garlic and enough water to cover in the container. Shake to combine and place in the refrigerator for a minimum of 10 minutes. Leave longer for a more profound sour taste but not so long as to render the radish texture mushy (you still want some bite to them). Enjoy.

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