Ingredients with Measurements:
- 1 large red onion, thinly sliced
- 1 bunch of radishes, thinly sliced
- 1 cup of white vinegar
- 1 cup of water
- 1/4 cup of granulated sugar
- 1 tablespoon of salt
- 1 teaspoon of black peppercorns
- 1 teaspoon of mustard seeds
- 1 bay leaf
Special equipment needed:
- 1 quart-sized mason jar with lid
Step-by-step instructions:
1. In a medium-sized saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and bay leaf. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have dissolved.
2. Add the sliced red onion and radishes to the saucepan and stir to combine. Allow the mixture to cool to room temperature.
3. Once cooled, transfer the mixture to a quart-sized mason jar. Make sure the vegetables are fully submerged in the pickling liquid.
4. Seal the jar with the lid and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling the pickling liquid
- Refrigerate after pickling
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 70
- Total fat: 0g
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 13g
- Protein: 1g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of granulated sugar.
- Any type of peppercorns can be used instead of black peppercorns.
- Dill seeds or fennel seeds can be used instead of mustard seeds.
Variations:
- Add sliced garlic or ginger to the pickling liquid for added flavor.
- Use different types of radishes, such as watermelon radishes or daikon radishes.
- Add sliced jalapeño peppers for a spicy kick.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the vegetables.
- Make sure the vegetables are fully submerged in the pickling liquid to ensure even pickling.
- The longer the vegetables sit in the pickling liquid, the more flavorful they will become.
Storage instructions:
- Store the pickled radish and red onion in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the pickled radish and red onion as a side dish or as a topping for tacos or sandwiches.
- Garnish with fresh herbs, such as cilantro or parsley.
Pairings:
- This recipe pairs well with grilled meats or fish.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the pickling liquid is too tart, add a bit more sugar to balance the flavors.
- If the vegetables are not fully submerged in the pickling liquid, add a bit more water to cover them.
Food safety advice:
- Make sure to use a clean and sterilized mason jar to prevent any contamination.
- Store the pickled vegetables in the refrigerator to prevent spoilage.
Food history:
- Pickling has been used as a method of food preservation for centuries.
Flavor profiles:
- The pickling liquid provides a tangy and slightly sweet flavor, while the radishes and red onion add a crisp and refreshing crunch.
Serving suggestions:
- Serve the pickled radish and red onion as a side dish or as a topping for tacos or sandwiches.
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