Learn how to make pickled radishes with the three-Michelin-star chef Andreas Caminada.
Ingredients
Caster sugar: 30 g
White wine vinegar: 100 ml
Water: 300 ml
Salt: 10 g
Mustard seeds: 10 g
Tarragon: 1 branch
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.
01.
Pickling brine
Bring all the brine ingredients to a rolling boil.
02.
Pickled radishes
Wash the radishes well and remove the leaves.
03.
Cut the radishes into quarters or halves if you like, but you can use them whole. Place them in a jar previously sterilised.
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.
05.
Close the jar and put it in the boiling water for 15-20 minutes. Make sure to process properly.
06.
Alternatively, use a steam oven for 20 minutes.
