Pickled Radishes by Andreas Caminada
Save & FollowSave this content and enjoy it whenever you want
Save
Stay up to date on this topic
FOLLOW TOPIC
Learn how to make pickled radishes with the three-Michelin-star chef Andreas Caminada.
04 March, 2021
serves for
4
total time
1
HR
7
MIN
ingredients
Pickling Brine
Caster sugar
30 g
White wine vinegar
100 ml
Water
300 ml
Salt
10 g
Mustard Seeds
10 g
Tarragon
1 branch
Pickled radishes
Radishes
250 g
Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes.
Andreas Caminada, executive chef and owner of the three-Michelin-star Hotel Ristorante Schloss Schauenstein in Fürstenau, Switzerland, will teach you all the tips, tricks and techniques required to make pickled radishes.
See more Through The Eyes recipes here.
Step 01
Pickling brine
Bring all the brine ingredients to a rolling boil.
Step 02
Pickled radishes
Wash the radishes well and remove the leaves.
Step 03
Cut the radishes into quarters or halves if you like, but you can use them whole. Place them in a jar previously sterilised.
Step 04
Pour the brine over it.
If you want crunchy radishes, pour the liquid into the jar only when it’s cold. Otherwise, you can pour the brine immediately.
Step 05
Close the jar and put it in the boiling water for 15-20 minutes. Make sure to process properly.
Step 06
Alternatively, use a steam oven for 20 minutes.
FOLLOW TOPIC
Stay up to date on this topic
Related
Search Recipes
