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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 over 1 year ago
5 answers 441 views
4b7609df 301e 49a8 843f 4f0167cb4d87  cooking3
added over 1 year ago

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

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year 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!

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year 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.