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Brine-pickled Radish Pods

Brine-pickled Radish Pods is a modern American recipe for a classic refrigerator pickle of radish pods preserved in acidulated brine with spices. The full recipe is presented here and I hope you enjoy this classic American version of: Brine-pickled Radish Pods.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+7 days maturing)

Serves:

8

Rating:

Tags : Spice RecipesBean RecipesUSA Recipes

Radish pods originally came to Britain from Java in 1815. These are radishes specially bred to produce edible pods. Edible-pod radishes also are called aerial radishes, podding radishes, or Java radishes after their place of origin, and in general they do not even have the enlarged taproot one associates with radishes. In Germany, a variety named Munchen Bier has both edible pod and root. The large black radish is sliced, buttered and eaten as a snack with dark beer — as are the pods.

Of course, all radish seed pods are edible. Just pick them before they begin to dry and turn brown. What makes Java radishes special is that they are bred to produce large seed pods and these are then harvested and eaten or sold (they are a common feature in Indian markets). They were also used frequently in Victorian cookery for Indian-style pickles and preserves.

The pods are spicy and taste very similar to radish root. However, they mellow significantly upon cooking. It's best to use them as a flavouring for salads. They can also be topped and tailed and added raw to soups and they make an excellent pickle. Though the flavour diminishes, they work well in stir-fries as they hold their shape and crispness well.

I often add them, along with carrots, celery, mange-tout and cucumber to a plate of crudites (sliced into batons). Other classic podding radishes include Madras and Rat-tail.

Ingredients:

600ml radish pods, washed and dried
200ml hot water
120ml cider vinegar
6 tbsp sugar
1 tbsp sea salt
1/2 tsp yellow mustard seeds
6 black peppercorns
2 dried red chillies

Method:

Combine the water, vinegar (this acidulates the brine), salt and sugar in a large jar. Secure a lid then shake until the sugar and salt are dissolved then set aside.

Pack the radish pods into jars, add the spices then pour over the sugar and salt brine so that the radishes are covered then secure the lid. Place in the refrigerator and leave to mature for at least one week before eating (they will last for a couple of months if kept refrigerated).