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."
My Private Note
Units: US | Metric
- 1Pick the pods on a dry day, sort through them and discard any that are blemished or hard.
- 2Make 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.
- 3Strain off the brine and wash the pods under cold water to get rid of excess salt.
- 4Drain well and pack into clean, sterilised jars with the dried chillis.
- 5Heat up the vinegar and boil for 5 mins, then cool.
- 6Pour 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
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 22203.7 mg
- Total Carbohydrate 5.5 g
- Dietary Fiber 2.5 g
- Sugars 3.4 g
- Protein 1.0 g
The following items or measurements are not included:
white wine vinegar