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Over pickling

I just made some pickled thinly sliced radishes (to go along with beet cured salmon if anyone cares). I make extra to keep in the fridge but i find they always tend to over pickle and become mushy if I keep them in the pickling liquid. How do I make sure they keep crunchy in the fridge for a few days or more?

asked by CanadaDan about 3 years ago

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5 answers 782 views
CA Lonergan
added about 3 years ago

maybe freeze? :-o (salmon+radishes sounds great... :-)

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Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 3 years ago

Strain the pickling liquid off? If the flavor is where you want it, no need to keep it in the brine.

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CanadaDan
added about 3 years ago

not sure why i thought i had to keep the radishes in the pickling brine...took them out and they're doing great. thanks!

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 3 years ago

Oh good. I pickled a bunch of daikon and carrots for banh Michael burgers and forgot to drain them. Quite mushy the next day.

aprilmc
added about 3 years ago

Cool your pickling brine before you pour it over the radishes and start with radish slices that you soak first for 4 hours to overnight (in fridge) in sea or pickling salt and ice cubes. Drain off the salt water and rinse in cold water before proceeding with your recipe.

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