Pickles are important to Indian food, no matter which Indian cuisine you are enjoying. Most are made using various slow-pickling methods, but there are also a few quick pickles. Perhaps considered more of a salad than a real pickle, they add a delightful tang to meals which cuts through the heat of any accompaniment. I love this dish with vadai or other deep fried snacks – the acid of the lemon or lime is a great accompaniment to snacks.
This salad uses daikon (the white radish) with onion rings and carrot, quick pickled in lemon juice and spices. Here we have added pounded mustard seeds (rather than popped in oil) to give a true mustardy taste, but you could also make a tadka of mustard seeds and add to the finished pickle.
Similar dishes include Onion Strings Quick Pickle, Green Apple Pickle, and Quince Pickle.
Browse all of our Indian pickles and all of our general Pickles. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.
Continue reading “Indian Quick Daikon Radish and Onion Pickle with Turmeric, Ginger and Mustard Seed”
Tsukemono are traditional Japanese pickles, and they are extremely diverse. Some require a massively long fermentation time and lots of prep, others give new meaning to the term quick pickle taking 5 minutes from start to finish. Misozuke are pickles made with miso.
Given our love for miso, and our love for pickles, it is really a surprise we haven’t made miso pickles before. It’s remedied today with this recipe for Daikon Miso Pickles. It is a recipe that can be used for a large variety of vegetables, so once you have your miso base established, you can make continuous pickles.
Similar recipes include Daikon and Onion Quick Pickle, Green Apple Pickle, Quick Pickled Radishes, and Quick Carrot Pickle.
Browse all of our Miso dishes and our Daikon recipes. Or browse all of our Late Winter dishes.
Continue reading “Daikon Miso Pickles”