Indian Pickled Radishes

Print
Share

4 tsp. black mustard seeds
4 oz. mustard oil
1 lb. small red or pink radishes, washed and cut into 1/4-inch rounds
2 tsp. salt
1/2 tsp. turmeric
1 tsp. cayenne pepper

• Grind the mustard seeds coarsely in a spice grinder or with a mortar and pestle.
• In a small saucepan, heat the oil until extremely hot and then let cool to room temperature—this will sweeten the flavor of the oil.
• Mix all the ingredients together in a bowl and then transfer into glass jar. Cover the jar and place in the sun, shaking 2 to 4 times daily for 4 to 8 days. The radishes are done when sour.
• Store in the refrigerator or a cool area.

Print
Share

Post a Comment

Display Name *
Your Web Site
E-Mail *
Comment *

Sign me up for PETA Living E-News and special announcements from PETA.
* Required field(s).

By signing up here and giving us your details, you are acknowledging that you've read and you agree to our privacy policy.

General Info: Contact | Contest Terms and Conditions | Disclaimer | Privacy Policy | Texting Terms and Conditions | Terms of Use | Report Website Abuse

Site Tools: Accessibility | Site Map | Subscribe to E-News | Copyright © 2012 PETA | Read our full policy.

International Sites: | PETA Asia-Pacific | 亚洲善待动物组织 | PETA Latino | Animal Rahat

Navigation: Home | Features | TV | Action Center | Blog | Issues | Living | Community | Shop | Donate | Interactive | Media Center | About PETA

People for the Ethical Treatment of Animals 501 Front St., Norfolk, VA 23510 | 757-622-PETA (7382) | Fax: 757-622-0457 (fax)

PETA is a nonprofit, tax-exempt 501(c)(3) corporation.