Pickled White Radish

I like making pickles at home. White radish is one of my favourite vegetables for pickling because it reserves its crunchy texture very well in the pickling process. Pickled white  is great with pork, seafood or any “heavy” meal. This recipe is based on a recipe by Kylie Kwong.

Ingredients:

1 large white radish (about 600gr)

2 carrots

1 Lebanese cucumber

1 small knob of ginger

1 tablespoon salt flake

a pinch of Sichuan peppercorns.

For pickling liquid:

500ml (2 cups) white vinegar

145gr (2/3 cup) white sugar

Method:

Peel white radish and carrot, cut into sticks of 5cm long. Cut cucumber into half, spoon off the watery seeds, then cut into sticks of 5cm long. Cut ginger into thick slices. Mix white radish, carrot, cucumber and ginger with 1 tablespoon of salt flake. Give it a shake for well mix, cover and refrigerate overnight.

Combine vinegar and sugar in a small pot. Bring to boil. Then simmer until the liquid is slightly thicken. Set aside for cool, then refrigerate overnight.

In the next day, drain liquid from radish mixture. Place radish into a dry clean airtight jar, pour over vinegar liquid, add peppercorn and place into fridge. Let it develop flavour in the fridge for one day, and then it is ready to serve. This pickled radish can be kept in the fridge for up to 2 weeks.