I always wondered how the contestants on Master Chef could pickle all they pickle within one hour. I thought pickles had to sit pretty in brine or whatever for weeks to be just right .Well I was wrong. No suprise that I was wrong on that score as I only for the first time preserved guavas a year ago after putting it off for half of my natural life, because yet again I thought it would take lots of time and effort, which it did not.
Today I made a bon voyage lunch for my sister and her husband who is going for a week of 5 star holiday in Mauritius, awful I know….If she loved me she would have taken me with. Another first for me was to make Eisbein which is a robust German dish of smoked pork knuckle and which deserves a blog on its own. I did not have sauerkraut and wanted some pickles to go with the obligatory mustard and veggies for the Eisbein feast.
A bunch of big fat radishes lying around in the fridge ended up being just the thing to pickle and low and behold, ready in 10 minutes. I bought a bottle of Verjus which I have never tried before (a lot of firsts being tried out here!) and the label says:: “use instead of lemon juice or vinegar”, perfect for the radishes.
Mix the following:
1 cup Verjus/Vinegar of your choice
1/2 a cup water
2t salt
2 T honey(I used ginger infused honey)
A bunch radishes sliced thinly
3 cloves garlic
Cook the first 4 ingredients for 2 minutes in the microwave or warm up on the stove top. Add the radishes and garlic to the liquid(do not cook again, the heat is just to melt the honey) and leave to cool down. Taste the liquid and adjust the sweetness if you have to. 10 minutes later you have pickled radishes! Pretty and pink. I will definitely use Verjus again, I like the gentle taste of it and can think of a lot of ways to enhance food with my newfound bottle of joy. If I do not have ginger honey, I will definitely add ginger to the normal ingredients as it just took it to another layer of taste.
Random Photo:
Miss you Tara! Starbucks all the way from Ulsan, South Korea.
Yummy! 🙂
LikeLike
Indeed it is thanks!
LikeLike
🙂
LikeLike
The pickles and everything that accompanied it, tasted incredible! Thank you for the send off sister!!! Wish you could go!!
LikeLike
Geniet elke oomblik en baie baie foto’s!
LikeLike
Fell in love with it here in Korea! Miss you too mom 🙂
LikeLike
Jy moet slaap! Lief vir jou xx
LikeLike
Pingback: Leaving on a jet plane… | nowathome
Pretty in pink and lots of Parisian silver I see!
LikeLike
Loads of! My mostert preciousnessess.
LikeLike
Love the title and the pickles! “Random photo”, sisters, twins?
LikeLike
Friends. Now that you mention it, they look alike!
LikeLike
I love radishes and what a great idea to pickle them!
LikeLike
And they turn pink! Thank you for the comment.
LikeLike
even better! 🙂
LikeLike
Ek gaan dit probeer, Christo so lief vir radyse x mal oor die kleur!
LikeLike
Nuwe nuus vir my ook maar na ek dit op master chef gesien het toe gaan lees ek daaroor. Dis rerig so maklik!
LikeLike
No nooit geweet mens kan dit pickle xx
LikeLike
Laat weet my as jy probeer het. Xx
LikeLike
wow that sounds really simple and I love fast things! I also thought to pickle is to “stew” ie to wait for a very long time. Apparently not all pickles are created equal. The Italian ones I make need to sit for a month.
LikeLike
I would not be able to wait a month! Seriously easy this one and really really good. Let me know if you try it out.
LikeLike
cool I will!
LikeLike
What a great idea to pickle radishes…thanks for the inspiration.
LikeLike
It grabbed my attention on Master Chef Australia so I just had to investigate. I just love it! Thanks
LikeLike
That’s really original… thanks a lot for sharing!
LikeLike
Thanks! Now I want to pickle everything in sight!
LikeLike
I love all vegetables pickled! Didn’t know it was so easy! And I too love adding ginger for that extra added flavor.
LikeLike
Rediculously easy! Thank you.
LikeLike
Pingback: Eisbein and Rhubarb Epic | flippenblog's Blog
I’ve always wondered that as well when I watch Master Chef – and it’s my favorite cooking show. Great recipe, and thanks for the heads up on pickling.
LikeLike
Thanks! Next I want to try cauliflower.
LikeLike
Who knew pickling could be that easy! 🙂
LikeLike
Trust me, if I can do it anyone can. Glad to hear from you. Hope you doing okay.
LikeLike
Pingback: Chinese Vegetables | flippenblog's Blog