Asian Radish, Carrot, and Turnip Pickles

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The last couple of weeks I have had a large daikon radish in my CSA box. Also there was carrots, hakurie turnips, pablano and jalapenos.

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What was I going to do with these?

I spent time on the internet looking up how to cook the radish and turnip. I kept running into various recipes to make pickles out of them. A sweet and spicy vegetable pickle. Normally they make them as refrigerator pickles but I had too much to be able to eat them all in a few weeks. So I did find a few recipes that processed them in sterilized jars and water bath for long term storage. I spent hours watching videos on how it each asian country made these pickles and how they served them. Most of the time I had no idea what they were saying but just watched them. I now know what kimchi and do chua is.

I washed and sterilized my jars first and put them in a hot oven at 250 degrees with a little water in them so they would be ready when I wanted to pack them. I peeled the daikon radishes and cut them in long sticks about ½ inch thick. I did the same with the carrots. I put them in a container and sprinkled kosher salt on them to sit and weep for a half hour or more. I then cut up the turnips in chunks and put them also in the container with the other vegetables. The salt causes them to loose water so they will take up the brine better. I peeled garlic cloves. One for each pint jar. I also cut up the peppers. The jalapeno I cut in rings a ½ inch thick and the other pablano in stips so each jar would have a piece of both peppers. I didn’t want the pickles to be to hot but just a mild heat to them. I also was given some fresh dill the week before that I picked enough sprigs for each jar.

I made the pickling brine from 1 part sugar, 2 parts water, and 2 parts white vinegar. I was going to fill 9 pints because that is what my canner holds at a time. So I started with 1 cup sugar, 2 pints of water and 2 pints of vinegar. To that I added a teaspoon of ground turmeric and heated it until the sugar was dissolved and the brine was hot.

I drained the liquid off of the vegetables and packed them in the hot jars adding a clove of garlic, sprig of dill and a piece of each kind of pepper. Then I put a half teaspoon of kosher salt and a teaspoon of pickling spices to each jar. I poured the hot brine on each one as I finished packing each one and wiped the rim so the lids would seal. I tighten the lid and put the jar in the canner of warm water. I didn’t peel enough carrots so I had to add more of them to the last few jars. I made additional brine also to finish packing the jars. I processed them in a hot water bath for 15 minutes after the canner started to boil hard.

There is one jar that lid has a wrinkle in it and sealed. I have never seen that before. I am going to put it into the refrigerator to open in a week to taste. I have never had this type of pickle before. I have made many jars of pickles in my life but not radish and turnips.

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This CSA adventure made really pretty jars of pickles.

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8 Comments Add yours

  1. mizqui says:

    You always share the most awesome, delicious and crafty posts that I, personally enjoy very much. Thanks for the share and THANK YOU for being so supportive of my site too. #MuchAppreciation. 🙂

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  2. trkingmomoe says:

    I like to read your topics. It is different from my normal haunts. Makes me think a little.

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  3. Sheryl says:

    The pickles look beautiful as well as delicious. Until I read this I hadn’t realized that radishes or turnips could be pickled.

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    1. trkingmomoe says:

      I had bought jam and canning magazine last summer from Taste of Home that had half pints of pickled red radishes. I really didn’t know about radish pickles. We always pickled some green beans, pickled beets and did a mixed pickle of cauliflower, carrots, cucumber, onion and peppers at the end of the summer My mother thought that was exotic enough. I still have her pickle and relish recipes. Right now some of the Asian foods are a fad for vegans. Daikon is a staple food in Japan and Asia. They usually pickle it with some fish sauce in the brine.. But that was a bridge to far for my family. I just used a sweet pickling brine and regular pickling spices. Packed them in hot jars with hot brine then water bath like normal pickles. Diakon radish is the bases for kimche and do chau that is popular on the west coast.

      The turnip is a salad turnip that is real mild with out the sharpness of a regular turnip. They cook the turnip also.

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  4. Karen says:

    Your pickles would be good sliced thin and added to a bahn mi sandwich. 🙂

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    1. trkingmomoe says:

      That sounds good only I don’t know what a Bahn mi sandwich is? LOL This has been a really fun food adventure for me. I am going to google it and find out. Something else new to try this winter. Thanks

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  5. Karen says:

    It is a delicious Vietnamese sandwich. I have a very easy recipe on my blog from last February that you can look up if you want. Either click on February, 2013 or type in Bahn mi on my search button. After you look it up you can erase this comment if you want, I don’t want to be touting my out blog. 🙂

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    1. trkingmomoe says:

      Thanks. I just opened up a jar and they are very good. I will look up your recipe. I am learning about new foods that are healthy.

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