Quick Pickled Watermelon Radish Flowers
Let the pink radish flowers bloom on your plate with this Quick Pickled Watermelon Radish! This Japanese pickled radish uses the Kazarigiri technique to transform beautiful pink watermelon radish into a cute flower shape. Tart and whimsical pickled radishes are a beautiful addition to sushi, salad, and avocado toast.
Ingredients
- 1 watermelon radish
- ¼ cup rice vinegar
- 1 tablespoon maple syrup or regular sugar
- Pinch salt
Instructions
- Slice: Use a sharp knife to slice the watermelon radish into 1cm (a little thinner than ½ inch) thick rounds.
- Punch: Use a small plum flower-shaped vegetable cutter to punch out shapes. (Alternatively, use a paring knife to cut five small "V" notches around the edge and round the pointed tips to create a blossom petal effect).
- Shape: Score the 2-3mm deep cuts between petals from the edge to the center, deep on the edge, and shallow to the center. To create the 3D petal effect, shave off the edges from the center toward the outside (sogitori) to create a beautiful slope. Angle the knife at the center of the petal, then slice off the surface downwards to the cut between the petals. Repeat with all the petals.
- Note: For a quicker version, skip the carving and thinly slice the radish into quarter-moons.
- Brine: In a small jar or sealable bag, combine rice vinegar, maple syrup, and a pinch of salt. mix well.
- Pickle: Submerge the radish flowers in the brine. The color will transform into a vibrant pink! Let it sit for at least 15 minutes.
- Serve: Use immediately as a topping for Chirashizushi or store in an airtight jar in the refrigerator and enjoy within 3-5 days.
Notes
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.
Quick Version: If you decided to skip the kazarigiri process, simply cut the radish rounds into thin quarters (bite-sized triangles). If the sliced radishes overflow in your jar or aren't fully submerged in the brine, try using a sealable bag (like a Ziploc). Gently massage the brine and radish together, then seal tightly while squeezing out the air to ensure every slice is completely submerged.
Nutrition
Serving: 1servingCalories: 12kcalCarbohydrates: 2gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 14mgPotassium: 55mgFiber: 0.3gSugar: 2gVitamin A: 1IUVitamin C: 3mgCalcium: 9mgIron: 0.1mg
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