Another year-round staple of my kitchen, this is pickled radish inspired by the Vietnamese do chua pickles, served with noodle dishes, salads and banh mi. I specifically made this to pair with my sweet-hot pickled carrots. I was introduced to the combination of pickled carrot and radish threads (sometimes with cucumbers added) in the Vietnamese restaurants and sandwich shops of Houston, and have made some variation on do chua ever since. My love of variety gave me the idea a few years ago to separate the pickles into two different treatments, adding chile and more sugar to the carrots and a mix of savory spices to the radish.
Place in a glass quart jar* :
2 star anise
2 tsp sichuan peppercorns, whole
2 tsp black peppercorns, whole
1 stick of cinnamon or a few pieces of cassia
*You may choose to place these spices in an infusion bag, so that the flavors get into the pickle without having whole spices scattered amongst the pickle. You may also simply leave them in, and enjoy the intense flavor of crunching into whole spices. I like both, and will vary according to my mood or what I plan to serve this with.
Slice into shreds / julienne with a mandoline or knife :
1 lb. daikon radish or other large asian radish
Heat in a small saucepan, stirring until the sugar and salt are dissolved :
2 cups white vinegar, brewing vinegar or other mild vinegar
3 slices of ginger, about 1-2″ inches long and wide
2 tbs sugar
1 tsp salt
Place the shredded radish into the quart jar with the spices, then pour in the seasoned vinegar while it is still hot.
Allow to cool to room temperature, then refrigerate.
This is another fairly straightforward quick pickle, once which will be ready to eat once it cools, slightly more flavorful after 24 hours, and which will develop in flavor over time and last at least a month or two.
It does, however, come with a warning. Pickled radish has a very strong odor. When I serve this pickle for a buffet of noodles or banh mi, or any other occasion, I always make sure to open the jar a couple of hours before the guests arrive. Another option is to place a serving of the pickle in a small bowl and return it to the fridge, uncovered, which will keep the pickle cool and let it air out. Once you make this pickle, you will quickly understand how important a step this can be. It doesn’t bother me much, but for some the smell will permeate the pickle board and inhibit their appetites. None of the odor really permeates the flavor of the dish, which is spicy and mildly sweet.
Excellent served with sandwiches, salads, noodle bowls and so on, either as a component of the dish or an optional garnish. Because of the complex, savory spices used this pickle doesn’t necessarily register as specifically “asian” in flavor and can be used to accompany a wide variety of dishes and cuisines. An especially enjoyable use of them that might not be readily obvious is to pair them with hard cheeses such as gruyere, cheddar or gouda. They also make an excellent foil for sweet or spicy cold meats and sausages.