Over a Cup: ‘Radish Pickles’ a good addition to green salads, good on meat
To make “Radish Pickles,” you’ll need:
• 6 large radishes ( about 12 inches of a daikon radish but good with any hot radish)
• 2 to 3 tablespoons of salt or salt to taste
• 2 to 3 cups sugar to taste
• ½ cup gluten-free vinegar
• ½ teaspoon tumeric or ½ teaspoon mix of curcumen/tumeric
• ¼ to ½ teaspoon red chili flakes
Wash radishes thoroughly and cut into chunks. Bring to a boil the salt, sugar, vinegar, and tumeric. Taste a drop or two to adjust the seasonings.
Pour hot liquid over the radishes. Let it stand at least 2 to 3 hours to reach room temperature or in the refrigerator overnight or until the mix is used.
It lasts 2 to 3 weeks in the refrigerator if packed in glass jars, making sure the liquid covers the radishes. Radishes stored above the liquid line become soft and less tasty. Since there are no commercial preservatives in this dish, it is not intended for long keeping and must be refrigerated between servings.
— Recipe contributed by Peggy Bodine-Reese, of Meeker
Radish Pickles, what an intriguing recipe, and it’s gluten free.
Besides that, I think you might enjoy trying this recipe even if you’re not on a special diet.
Peggy Bodine-Reese sent this recipe in.
Remember the recipe for “John’s Waffles” that was featured in the column last month? That was Peggy, too.
Peggy has sent me a wealth of information about gluten-free diets, recipes and products. She is not sensitive to all glutens, but is allergic to wheat.
Pegg said “Radish Pickles” are a good addition to any green salad and also good on hot or cold meats.
To make “Radish Pickles,” you’ll need: 6 large radishes (Peggy uses about 12 inches of a daikon radish, but you can use any hot radish); 2 to 3 tablespoons salt or salt to taste; 2 to 3 cups sugar to taste; 1/2 cup gluten-free vinegar*; 1/2 teaspoon tumeric or 1/2 teaspoon mix of curcumen/turmeric; and 1/4 to 1/2 teaspoon red chili flakes.
- Peggy said that she’s done research that shows the only vinegars likely to contain gluten are those made with barley or to which barley has been added.
Wash the radishes thoroughly and cut into chunks.
Bring to a boil the salt, sugar, vinegar and turmeric.
Peggy tastes a drop or two at this point to adjust seasonings. Pour the hot liquid over the radishes. Let stand at least 2 to 3 hours to reach room temperature, in the refrigerator overnight or until the mix is used.
It lasts two to three weeks in the refrigerator when packed in glass jars, making sure the liquid covers the radishes.
Radishes stored above the liquid line become soft and less tasty. Since there are no commercial preservatives in this dish, it is not intended for long keeping and must be refrigerated between serving.
Peggy’s sister brought this recipe back from Japan after living there.
A little information about Peggy: She started out in physical therapy, got her Ph.D. in neurophysiology and taught at the University of Maryland School of Medicine. Then, she moved to Meeker, where she has lived for 20 years doing physical therapy. In her 80s, she still sees patients.
Thanks for all of the information, Peggy.
I’d love to hear from you. Call me at 824-8809, or write to me at PO Box 415, Craig, CO, 81626.