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Pickled Radish Pods

Pickled Radish Pods is a traditional British recipe for a classic method of preserving fresh radish pods by briefly boiling in brined vinegar and then packing in jars with vinegar and chillies. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Radish Pods.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+2 months maturing)

Makes:

1 jar

Rating:

Tags : Chilli RecipesBean RecipesBritish Recipes

Radish pods originally came to Britain from Java in 1815. These are radishes specially bred to produce edible pods. Edible-pod radishes also are called aerial radishes, podding radishes, or Java radishes after their place of origin, and in general they do not even have the enlarged taproot one associates with radishes. In Germany, a variety named Munchen Bier has both edible pod and root. The large black radish is sliced, buttered and eaten as a snack with dark beer — as are the pods.

Of course, all radish seed pods are edible. Just pick them before they begin to dry and turn brown. What makes Java radishes special is that they are bred to produce large seed pods and these are then harvested and eaten or sold (they are a common feature in Indian markets). They were also used frequently in Victorian cookery for Indian-style pickles and preserves.

The pods are spicy and taste very similar to radish root. However, they mellow significantly upon cooking. It's best to use them as a flavouring for salads. They can also be topped and tailed and added raw to soups and they make an excellent pickle. Though the flavour diminishes, they work well in stir-fries as they hold their shape and crispness well.

I often add them, along with carrots, celery, mange-tout and cucumber to a plate of crudites (sliced into batons). Other classic podding radishes include Madras and Rat-tail.

Ingredients:

200g radish pods
60g salt
2 dried chillies
300ml white wine vinegar

Method:

Make certain you pick the pods on a dry day then pick over to remove any that are hard or blemished.

In the meantime, combine the salt and 600ml water in a pan. Heat gently, until the salt dissolves then bring to a boil. Add the radish pods and take off the heat. When the pods turn bright green drain and use for pickling.

If the pods do not turn bright green, strain them, add the brine back to a pan, bring to a boil then throw the pods back in once again. Repeat the process until the pods are ready.

Drain the pods thoroughly then pack into clean, sterilized, jars and add the dried chillies. Add the vinegar to a pan, bring to a boil and cook for 5 minutes. Pour the hot vinegar over the pods in the jars, seal with vinegar-proof lids then set aside to mature for 2 months before consuming.