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    You are in: Home / Recipes / Pickled Radish Pods Recipe
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    Pickled Radish Pods

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Chef UK's Note:

    Please note that the ingredients below says 'radishes', because the Zaar computer program doesn't believe me that I mean radish pods ;-) But I do - this is what you can do with those radishes which have run to seed. This recipe is a response from Zeldaz to a plea for a recipe for pickled radish pods I placed on the preserving forum. Thanks again, Zeldaz! You're a star. Knowing that I'm a newbie to pickling, she advised "As the recipe I found does not call for processing in a boiling water bath, I recommend these be stored only in the fridge."

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    Ingredients:

    Yield:

    pint

    Units: US | Metric

    Directions:

    1. 1
      Pick the pods on a dry day, sort through them and discard any that are blemished or hard.
    2. 2
      Make up a brine with salt and 1 pint water and plunge the pods into it while still hot. If they look bright green they are ready for pickling. If not, strain them off, re-boil the brine and repeat the process.
    3. 3
      Strain off the brine and wash the pods under cold water to get rid of excess salt.
    4. 4
      Drain well and pack into clean, sterilised jars with the dried chillis.
    5. 5
      Heat up the vinegar and boil for 5 mins, then cool.
    6. 6
      Pour over the pods, seal and store for a couple of months.

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    Nutritional Facts for Pickled Radish Pods

    Serving Size: 1 (200 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 25.9
     
    Calories from Fat 1
    92%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 22203.7 mg
    925%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 2.5 g
    10%
    Sugars 3.4 g
    13%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    white wine vinegar

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