I had a glut of radishes. Here's what became of them.....
(http://i39.tinypic.com/11b6yl5.jpg)
Delicious! Here's the recipe...
Ingredients
• 2 cups of sliced radishes
• 5 spring onions, or a small onion with green shoots
• Oregano
• 1/2 cup vinegar seasoned with coriander seeds
• 1/2 cup sugar
• 1 ½ teaspoons of salt
Slice the radishes and chop the onion and oregano into fine pieces.
Dissolve the sugar and salt in the vinegar and pour over the radishes and onions.
that looks very nice. Itried making radish pickle once and it was the most disgusting thing ever. It smelt terrible and the colour was indescribable
That looks quite appetising Bjerreby and I am tempted to have a go (even if I have trouble with the "cups" measurements). I would have called it pickled radish rather than a chutney though - always associate chutneys with being cooked like a jam.........just my thoughts....... 8)
twinkletoes
Quote from: twinkletoes on July 02, 2009, 11:45:28
That looks quite appetising Bjerreby and I am tempted to have a go (even if I have trouble with the "cups" measurements). I would have called it pickled radish rather than a chutney though - always associate chutneys with being cooked like a jam.........just my thoughts....... 8)
twinkletoes
I know what you mean twinkle. I too associated chutney with cooking, but I have been lectured that..........
1. Pickles use just one main ingredient (e.g.onions, or walnuts, or tomatoes)
2. Chutneys have several main ingredients. They are preserved just like pickles.
The cup measurement is immaterial really. It just says a bit about the ratios of the ingredients. I am no cook, but I think we can play around with the various amounts of stuff going in, particularly the sugar.
I think the green matches the red very well, and maybe a bit more green wouldn't go amiss?
Quote from: Rhubarb Thrasher on July 02, 2009, 11:42:33
that looks very nice. Itried making radish pickle once and it was the most disgusting thing ever. It smelt terrible and the colour was indescribable
Did you mess the radishes about? I mean, salting them to de-hydrate, or baking them? This recipe is all about fresh stuff going straight into the vinegar.
I've blocked the entire episode from my mind ;D No, I did salt the radish. I *think* I adapted a Japanese radish pickle recipe, but used red radishes. The colour it went wasn't even red, but some inbetween colour like magenta or cerise. It probably glowed in the dark too ;D
I was more successful with various cucumber pickles, but I doubt if a Danish or Swdish person would have been impressed with them
Thanks Bjerreby - I get it now. I'm going to label it Chutney ............. ;D ;D ;D I am still not confident about the measures of ingredients though but will try and remember that it's ratios and not weights.
Twinkletoes