Marinated radish and other vegetables
One of my favourite delicacies these days is marinated radish. It is a new discovery for me, because I didn’t really like radishes until I found out that I could cook, steam or marinate them. So it is not radishes that I don’t like, but raw radishes. I have frequently used them in the last couple of weeks in soups, as steamed veggie or marinated like in the picture.
A few weeks ago I just met someone who doesn’t like raw radishes either, and she felt very fortunate to find out about their steamed, cooked or marinated varieties. So I thought it would be worth sharing. Let’s try it!
It works even as a Monday recipe, because you really don’t have to do much: It takes only as much time as bringing the water to boil. During that time you can prepare the radishes and the marinade, and wash the jar.
This recipe works very well with raw beetroot which I only peel and cut into fine slices, then put it in the jar and pour the hot marinade over it. That’s it.
Marinated radish (or other veggies)
(for a 400 ml jar)
- 2 bunches of radishes
- 500 ml water
- 150 ml apple cider vinegar (unstrained)
- 5 tbsp. cane sugar or 3 tbsp. honey
- 2 tbsp. natural salt
- 2 star anise
- 2 thin slices of ginger
- Wash the radishes and cut their both ends. Cut every radish into 4 or 8 pieces – depending on their size.
- Put the pieces in a small cooking pot, and cover them with water. Cook for 10 minutes.
- While the radish is cooking, combine the ingredients of the marinade.
- Heat up the marinade.
- Strain the radish and put it into a clean jar.
- Pour the hot marinade over it, and close the jar immediately.
- Put the warm jar into cold water, and leave it there until it cools down. Keep it in the fridge. It keeps for weeks.
Raw: If you like radishes crunchy, don’t cook them, but only wash, cut and put the pieces in the jar. Pour the same hot marinade over them.
Serve it as a side dish or a salad. Or you can use it as part of a sandwich or even as vegetable for a soup.