in Recipes

Coriander radishes

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Ingredients for 1 servings:

  • 2 bunch radishes
  • 350 ml water
  • 350 ml white wine vinegar
  • 4 tsp brown sugar
  • 2 tsp coriander seeds
  • 2 tsp salt

Instructions

Working time approx. 20 minutes; Rest period approx. 21 days; Cooking/baking time approx. 5 minutes; Total time approx. 21 days 25 minutes

Radishes preserved in vinegar water, such as mixed pickles

Combine vinegar, water, and sugar in a saucepan and bring to a boil until the sugar and salt have dissolved. Wash and quarter the radishes. Place the radish pieces in prepared screw-top jars and divide the coriander seeds evenly between the jars. Pour in the still-warm vinegar mixture. Seal the jars and let them steep for at least 2-3 weeks. Unopened, the radishes will keep for several weeks in a cool place.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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