Preserving radishes

[Brod]

Anybody got any ideas on how to preserve radishes? (other than freezing, can they be frozen?)
I've a huge glut at the moment (yes I know it should have been sucessive planting rather than one big hit), some are already turning to seed and the wee slimey creatures seem to be eyeing up the rest so I don't want to leave them in the ground.

[hedgewitch]

You can pickle both the vegetable and the seed pods.
Radish pods were always pickled and used in pickle and chutney recipes my Nan used to make.

Pickled Radishes

20 radishes
1 tsp salt
1Tblsp soy sauce
3 Tblsp rice vinegar
2 Tblsp light brown sugar
2 tsp sesame oil

Clean the radishes and cut off both ends - make 2 or 3 small slashes on each one to allow the pickle to infuse, but keep whole. Place in a bowl and sprinkle with salt. Leave for 5 mins.
Mix the soy sauce and vinegar in a separate bowl, add the sugar and stir until dissolved.
Pour the pickle mix over the radishes and finally dribble in the sesame oil.

Store in the fridge.


Pickled Radish Pods

makes about 1 pint
10fl oz radish pods
2 oz salt
2 dried chillis
10 fl oz white wine vinegar

Pick the pods on a dry day, sort through them and discard any that are blemished or hard. Make up a brine with salt and 1 pint water and plunge the pods into it while still hot. If they look bright green they are ready for pickling. If not, strain them off, re-boil the brine and repeat the process.
Strain off the brine and wash the pods under cold water to get rid of excess salt. Drain well and pack into clean, sterilised jars with the dried chillis. Heat up the vinegar and boil for 5 mins, then cool.
Pour over the pods, seal and store for a couple of months.

[possum]

You can definitely pickle them, though I would not use either soy sauce or brown sugar, if you use white sugar and white vinegar, then the vinegar turns a lovely pink colour.

You can also preserve raddishes in brine, the chinese do it with daikon raddish. The brine that is used in the preserved raddish I have bought is incredibly salty though.

I would not suggest freezing them, they have a high water content, so unlikely to be sucessful (however I have not tried to do it).

If you happen to have a goat, then the goat will love the leaves. If I end up with a bumper crop this year I was going to try to cook the leaves, after all they are just a kind of brassica.

[Brod]

Cheers for that, looks like I'm going to have to dig out the pickling jars

[Lady Willow]

Here's a recipe for radish top soup. I haven't tried it, but I know a lady who has and she said it was lovely.

Radish Top Soup

Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavour.

INGREDIENTS

1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
Salt
1/2 cup cream (optional)
Freshly ground pepper

Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavours. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.

[AXJ]

Wicked, I have a many radish pods just ripe for the pickling. MKG said that radish pods could be eaten, I was going to postthe question, but here is the answer, thanks hedgewitch and all.

[Space Cadet]

Radish Kimchi, soak the cubed radishes (I also add carrots} in brine for a day, make a paste of garlic, ginger and chilies, strain the radishes and carrots next day, mix well with the paste and press it down into a jar, wait three weeks minimum, tangy hot spicy stuff will ensue, goes great in soups and stir fries too, but is generally used as a condiment.

[peruchin]

How 'bout pickled radishes? Or kim chi? I dunno. I don't like radishes much. They last a while in the fridge.

[Green Aura]

Hi peruchin and welcome to Ish
I'm afraid I've had to remove your signature - we don't allow new members to advertise. So join in and you'll be able to show it.

[JessieMac]

If your radish go huge and woody slice them into rounds and add to a stir fry they taste a bit like water chestnuts and I also stir fry the leaves they are a bit peppery but nice. Jessica

[Moonwaves]

There's a recipe for radish soup (using the radishes and the leaves) in the River Cottage Veg Patch Handbook. Won't post it as that would be naughty but if you have it or know someone who does or can get it from the library it might be good.