Crunchy, sweet, savory… Say hello to pickled radishes! This seasonal treat is inspired by a Japanese recipe and you should give it a shot because the result was a baffling surprise for me! I had my eye on this recipe for several months in my friend Kate’s kitchen and she is right; it is simply perfect as an appetizer.
Ingredient list for the pickled radishes
This is my version:
- 1 bunch of radishes
- 4 tablespoons soy sauce
- 2 tablespoons powdered sugar
- 3 tablespoons rice vinegar for sushi
- 1 tablespoon sunflower oil
- 1/2 teaspoon chili paste
- About 2/3 inch (2cm) ginger root, peeled and passed through a garlic press
- 8 tablespoons water
Creamy Four Cheese Spinach Butternut Squash
1. Wash radishes. Remove the green leaves — you can keep them for later to make a soup.
2. Crush the radishes with the flat of a chef’s knife by pressing with your hand — it should make a nice sound. The goal is not to mash the radish but just crack it so aromas will penetrate better during the pickling process.
3. Prepare the marinade — I simply use a mason jar with a lid.
4. Mix all ingredients together in the jar: soy sauce, sugar, rice vinegar, sunflower oil, chili paste, ginger, and water. Close the lid and shake well.
6. It’s almost ready! Reopen the lid of the jar, put your radishes in, close and refrigerate for 1 hour before serving for cocktails!
Note: Rice sushi vinegar is sweet so you can reduce the amount of sugar at your will. The longer it marinates the better —so 1 hour is a minimum. If you want more appetizer ideas, check this cooked radishes recipe.