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Spicy radish pickles
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- Radish500 g
- Rice Vinegar150 ml
- Water150 ml
- Coriander seed1 teaspoon
- Cumin1 teaspoon
- Demerara sugar1/2 cup
- Kafir lime leaves2 unit(s)
- Girl's Finger Pepper1 unit(s)
- Pepper1 coffee spoon
- Salt1 teaspoon
- Cut the radishes into slices as thin as possible (use a mandolin).
- Salt the radish and let it rest for about 5 minutes on a sieve to drain the water it will release.
- Meanwhile prepare the canned syrup by mixing all the other ingredients in a small pan. The pepper must remain whole. Bring to a boil until it boils.
- Turn off the heat and stir well to ensure all the sugar has dissolved. Let cool.
- Go back to the radishes. Squeeze it to get all the water out. Then pour the cold syrup over them. You may or may not strain this syrup. I prefer to leave it with the herbs and spices.
- Mix well and transfer to a container with a lid. You can taste it right away, but it tastes much better after 10 days in the fridge.
- This pickle goes great with pork sandwiches, salads and blue cheeses.
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