Pickled Radishes for Ramadan
Crunchy radishes preserved in a vinegar brine with salt, sugar, and spices, creating a sharp, refreshing pickle.
Bright, crunchy radishes preserved in a vinegar brine with salt, sugar, and spices for a sharp, refreshing pickle.
Like a crisp pickle served alongside mezze.
Choose firm radishes and pack them neatly into the brine. The taste gets sharper and more developed as they sit.
Ingredients
- as needed Radishes
- Water
- 4 tablespoons Coarse salt
- 4 teaspoons Sugar
- 1 teaspoon Dried coriander
- 1 teaspoon Whole peppercorns
- Vinegar
- as needed Beetroot
Instructions
- Wash the radishes in a suitable bowl, making sure they are clean and free of dirt.
- Using a knife on a cutting board, cut a small cross into the top of each radish so that the pickling brine can penetrate inside.
- Place the cut radishes in a clean, sterilized, dry jar or pickle jar.
- Add pieces of beetroot to the jar or pickle jar if you want a red color, as stated by the chef.
- Add a pinch of dried coriander and whole black peppercorns to the jar or pickle jar if you wish to use the listed optional ingredients.
- In a pot over the heat, add 1 liter of water, then add the salt and sugar and stir until dissolved.
- Once the salt and sugar have dissolved in the pot, add the vinegar and stir the brine well.
- Pour the brine into the jar or pickle jar until it covers the radishes.
- Place radish leaves on top inside the jar or pickle jar after adding the brine.
- Press the ingredients down inside the jar or pickle jar until tightly packed, leaving no gaps.
- Leave the jar or pickle jar in a suitable place for one week until the pickle is ready.