thai pickled radishes
 
these are a delicious but easy-to-make pickle, that look pretty served 
with chinese or thai food. spread each radish out like a fan on a 
plate, and garnish with sesame oil. 
 
24   radishes
1 Tbsp  salt
2 Tbsp  sugar
 
wash the radishes and dry well. cut off and discard the stalks and 
tails. using a sharp knife, make several cuts from the top of each 
radish about two-thirds way down the side. 
put the radishes in a large jar, add the salt and sugar. cover the 
jar and shake well so that each radish is coated with the salt and 
sugar. leave to pickle for 3-4 hours. pour off the liquid when ready 
to use. 
 
source: http://www.picklenet.com/sections/cats/recipes/world/thairad.htm 
 
 
 
 
question - is there a safe process for canning pickled radishes? 
answer - at present there is no approved process for safe canning of 
pickled radishes. in order to be safe for consumption, a canned 
product must have an approved process (time and temperature) to assure 
shelf life at room temperature. we currently rely on the usda canning 
guide for safe processes. 
 
however, there are many recipes for preparing picked radishes that are 
safe if you store them in the refrigerator. 
 
source: http://foodsafety.cas.psu.edu/showit.cfm?record=29 
 
 
 
 
 
(ID: 76871) Mirror: rec.food.recipes: Thu, Jun 3, 2004


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