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Post by dld on Feb 21, 2010 7:54:20 GMT -5
Has anyone tried this, and hows the flavor?
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bunkie
Tomato Gardener
Posts: 69
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Post by bunkie on Feb 21, 2010 9:08:03 GMT -5
i think they'd be great! i haven't tried yet, but this recipe is close...
Rosie Red Radish Relish from Carla Emery's book...
Rosy (red) Radish Relish (2 1/2 pints)
3 cups radishes
2 large ribs celery
1 large red onion
2 teaspoons salt
1 cup sugar
1 tablespoon mustard seed
2 tablespoons dill seed
1/2 tablespoon celery salt
1 cup sider vinegar
put the radishes, celery and onion through the coarse blade of a grinder or chop them finely. mix with remaining ingredients and allow to stand for 3 hours.
bring to a boil in a large pan and cook ten minutes.
pour into hot jars, leaving 1/2 inch head space. seal and process in a boiling water bath for 20 minutes.
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landarc
Global Moderator
FORUM HERMIT
Posts: 326
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Post by landarc on Feb 21, 2010 14:18:17 GMT -5
I grew up with pickled radishes, Japanese Takuan and Korean Kim Chee are two examples. Good stuff
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sorellina
Breeder in Training
Voice of Reason
Posts: 148
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Post by sorellina on Feb 22, 2010 7:57:42 GMT -5
Recipes Bob...  |
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landarc
Global Moderator
FORUM HERMIT
Posts: 326
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Post by landarc on Feb 22, 2010 14:38:22 GMT -5
I started a thread for Asian Pickles Sorrelina
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peppereater
Breeder in Training
TREE HUGGER
just tell me when to shut up
Posts: 230
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Post by peppereater on Feb 25, 2010 21:14:16 GMT -5
I've thrown radishes, cut in half, into dill pickle juice and let sit for 3 to 4 days, yummy, but would be better with a proper recipe and long curing.
In Germany, they slit the sides of radishe 2 or 3 times and cover with salt for a day, and serve with beer. The radishes draw in the salt, and evidently, they're outstanding! They're often served in bars, as the salt makes customers drink more beer.
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Post by grapenut on Feb 27, 2010 2:13:07 GMT -5
Dang it! radish is one thing I can't grow, get nice big roots...just full of maggots...AAARRRRGGGG!
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landarc
Global Moderator
FORUM HERMIT
Posts: 326
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Post by landarc on Feb 27, 2010 17:25:35 GMT -5
Grapenut, ever try planters? This is a Japanese farmers trick, get a cardboard box, 24" deep, line with a large plastic garbage bag, fill 3/4 full of a light sandy soil, like potting soil and plant your radishes. Then put a screen window material over the top. Let the radishes grow and when they start to hit the screen, you are close to harvest, you can probably start pulling and harvesting at that time and you should be grub free.
The commercial daikon and gobo growers also grow their root veggies in a more permanent wooden crate version, with steel straps around the sides, to get nice long fat roots. Harvest consists of breaking the straps and picking up the roots.
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