These Thai pickled radishes are delicious in a salad or with noodles. A lovely and different way to preserve your radishes, with garlic and more.
The main thing:
Other stuff:
Made by Véronique
Published at 2019-08-14, this recipe is for 10 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 13-08-2023
View the original recipe via:
https://ohmydish.com/recipe/thai-pickled-radishes
Peel and finely chop the garlic cloves. Rinse the radishes and remove the leaves. Divide the radishes into thin slices, the most easy way is using a mandoline slicer but a knife also works fine.
Make sure the jars are sterile, you can do this by boiling them in boiling water for a few minutes. Divide the slices of radish into the jars.
Add water, sugar and finely chopped garlic to a sauce pan and heat until the sugar has dissolved. Add mirin and soy sauce and heat it shortly.
Pour the mixture, as hot as possible, over the radish slices just under the edge of the jars and immediately put the lid on. Let it cool off completely.
You can store these pickled radishes for a very long time now, if you store them in a dark place with as few temperature fluctuations as possible.
These radish slices are great in a salad or a noodle salad. Extra delicious with extra sesame seeds, enjoy!
