Radish Pickle

Recipe No: 282
This is one of those recipes that came into life as a desperate attempt to save some Radishes that were left behind in my vegetable bin just before we moved to Atlanta. It stayed good for a long time and was a real help during the movement.
The inspiration for this recipe is the Carrot Pickle featured in one of my favorite blog Mishmash. As Radish contains lot more Water, it requires a different treatment than that of Carrots. So here is it…

Ingredients

• Radish……...............3 Cups (wash; cut off both ends and slice into thin long pieces)
• Salt……………………..1 Teaspoon

To Saute

• Oil……………………….2 Tablespoons (I used Vegetable Oil)
• Mustard Seeds……..1/2 Teaspoon
• Garlic…….…….........2 Tablespoons (cut into thin, long slices)
• Ginger……...............1 Tablespoon (cut into thin, long slices)
• Green Chilly……......3 Tablespoons (cut into thin, long slices)
• Vinegar……………....1/4 Cup
• Sugar………………….1/4 Teaspoon

Method of Preparation

1. Mix Radish and Salt; keep aside for 20 minutes. (By this time Water from the Radish will be oozing out.)
2. Squeeze the Radish really good; discard the excess liquid and keep aside.
3. Heat Oil in a pan on medium high flame and splutter the Mustard Seeds.
4. Add Garlic, Ginger and Green Chilly; sauté for a minute or till slightly wilted.
5. Add the Radish; mix well and off the heat immediately.
6. Mix in the Vinegar and Sugar. (Add Salt only if needed; most of the Salt that was added to the Radish will go while squeezing them and the remaining will give enough Saltiness to the pickle.)
7. When cooled, store in an airtight container.

Notes:

• Even though this pickle is good to serve the day it is made, I think it tastes better the second day.
• Don't leave the Radish in the heat for a long time as it may reduce its crunchiness. 
• Do adjust the amount of Vinegar according to your taste. (But the amount given in the recipe is good for mine.)

 





Make it, enjoy the deliciousness and 
serve it to your family with love…