Quick Spring Radish Pickle
On an evening at the end of the (yes like this one), I love to riff though pictures to tell you about some food that is colorful, spicy and simple. Today it is about this Quick Spring Radish Pickle. It is simple and something I love to make with my first few batches of spring radishes. Almost an Indian take on a refrigerator pickle. Well my take anyway.
There is something fresh and colorful about a spring radish that spurs and encourages you along. They are fun to work with with and more versatile than you would think. I cook with them too! Here is a simple radish medley with poppy seeds. And radish greens… they are a different story altogether. Of course if you are a salad kind of person, I have you covered. Here is another spring radish salad complete with chive blossoms.
However now let me get back to my Quick Spring Radish Pickle that can be made all year round.
What is Achaar or an Indian Pickle?
Indian pickles are yet another tradition, that I did not know much about. Traditional savory pickles growing up were sunned and dried. In short, a rather complex affair and not something well suited for our temperamental weather. Pickles are known as achaar, in fact there are dishes that are seasoned with pickling spices and called achari, such as this Achari Chicken.
The Story behind these radish pickles.
My husband has a thing for pickles and relishes. He likes pickles with rice and lentils. And I love rice and lentils. It is my idea of ultimate and simple comfort. In short there is a lot of simple lentil action in our house. Simple one like this one or a more complex variation like this Black Bean Makhani.
Sure, his mom sends pickles and makes them while she is here. Now for the longest time I have been wishing that I could make some pickles too! It was like, I can make pickles, I know I can…
And from that wish has emerged my quick spring radish pickle. They add a perfect kick and balance to any meal you can think off.
Radishes, in our backyard are a harbinger of spring, they are the first to surface actually, right along side the asparagus and the not to forget the green garlic that we have been foraging this year.
The preferred Indian radish is the white daikon, but this lovely red and simple radish wooed and converted me a long time ago. It pretty red tones made quite a believer of this non-radish eating girl. This year in fact, the kids have been growing radishes in their little patch. So if you have some extra radishes and about 10 minutes on hand give this easy radish pickle a try.
A simple and fresh tasting quick radish pickle that is perfect for all the extra spring radishes.
Ingredients
- 1/2 teaspoon whole fenugreek seeds
- 1/2 teaspoon whole fennel seeds
- 1 bunch of red cherry belle radishes (you can use any radishes of your choice)
- 1 tablespoon oil such as mustard oil
- 2 teaspoons minced garlic
- 1 teaspoon crushed red pepper flakes (or to taste)
- 1/2 teaspoon turmeric
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar or jaggery
- 1 teaspoon white sesame seeds
- 1/2 cup cider vinegar
Instructions
- Place the fenugreek and the fennel in a spice or coffee grinder and grind to a powder.
- Wash the radishes thoroughly, if there are radish greens you can save them and use them for something else. Cut off the tops, and thinly slice the radishes. Place them in a colander to dry.
- Heat the oil in a skillet and add the garlic and sauté for 1 minute. Add in the turmeric, ground spices, red pepper flakes, and turmeric. Add in the radishes.
- Add the salt and sugar and mix well. Stir in the sesame seeds
- Remove and place the mixture in a glass jar. Pour the vinegar over the radishes. Allow this to rest for 2 hours shaking occasionally to allow the flavors to mix well. Use as needed.
Notes
While the pickle gets done right away it is a good idea to let the flavors settle for a day before using.
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