With a few ingredients, pickled radishes may be made in about 30 minutes. This tasty snack or side requires pickling salt, sugar, peppercorns, garlic cloves, bay leaf, rice wine vinegar, red Thai chilli peppers, and radishes. Tangy, crispy, and spicy.
The radishes should be washed, scrubbed, and cleaned first.
After that, turn them into coins by slicing them crosswise with a mandoline to create thin slices.
STEP-2
Place the sliced radishes in a clean half-pint jar, and make sure to put in the bay leaf, garlic cloves, and one Thai chilli pepper. Refrigerate the container for at least half an hour.
STEP-3
A small saucepan should be heated over medium heat. Add the water, rice wine vinegar, salt, sugar, peppercorns, and coriander seed to the pot.
STEP-4
Once the mixture has reached a boil, reduce the heat to a simmer and continue cooking until the sugar and salt have fully dissolved.
STEP-5
Be sure to stir the mixture at regular intervals; this will only take a few minutes of your time.
STEP-6
After adding the remaining Thai chilli pepper or placing it on top of the radishes in the jar, pour the hot brine over the radishes and allow the combination to be allowed to cool to room temperature.
STEP-7
Next, make sure the jar is completely closed and sealed, and then put it in the refrigerator for at least eight hours.