Pickles recipe Andreas Caminada

Pickled Radishes by Andreas Caminada

Learn how to make pickled radishes with the three-Michelin-star chef Andreas Caminada

04 March, 2021
Average: 4 (4 votes)

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

ingredient for stock

Pickling brine

Bring all the brine ingredients to a rolling boil.

 

 

Step 02

wash radishes

Pickled radishes

Wash the radishes well and remove the leaves. 

Step 03

pickles in jar

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

stock in jar

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

jar in steamer

Close the jar and put it in the boiling water for 15-20 minutes. Make sure to process properly. 

Step 06

Jar in oven or pressure cooker

Alternatively, use a steam oven for 20 minutes. 

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