Indian Pickled Radishes

5.0 (1 reviews)

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.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind