Whats the secret to a delicious Pickled Recipe? Try this Pickled Radish and find out how delicious this recipe can be. Saktong sakto ang timpla at mga ingredients.. (just perfect). Happy cooking and enjoy!
Pickled Radish (Atcharang Labanos)
INGREDIENTS:
2 (12″ long) labanos/white raddish (4-6 pcs medium)
¼ kilogram refined sugar
490ml red cane vinegar (Del Monte)
2 small green bell pepper, minced + leaves shape decor
1 large carrot, grated + 4 pcs flower shape
4 cloves garlic, minced
½ red onion, minced
3 tablespoon rock salt (do not use iodized)
INSTRUCTIONS:
1. Sterilized the bottle you will use. I use one large bottle (from Japan Homes). Set aside.
2. Prepare the labanos, peel and use a medium hole grater. Season with 3 tablespoon rock salt. Let it stand and set aside.
3. Prepare to mince other ingredients and also prepare the flower and leaves decor. Set it aside.
4. Remove the juice from labanos. Use a cheesecloth to squeeze out excess liquid from labanos. Keep on squeezing until no more liquid comes out.
5. Then transfer into a mixing bowl and add minced onion, garlic, carrots and green bell pepper (except for the decoration).
6. Make the pickling solution: In a saucepan, pour in cane vinegar and sugar. Let it simmer first before starting to mix. Bring it to a boil and turn off heat. Let it cool for a few minutes.
7. Transfer the grated labanos mixture into the clean dry bottle and carefully place the decorations. Start with the bell pepper leaves on the bottom side. Place it around the bottle. Place the carrots on top of the leaves.
8. Pour in the pickling solution into the bottle until full. Close it tightly, let it cool and transfer into the fridge to chill.
9. Best served after the labanos has been soaked longer. Keep refrigerated until ready to serve. Enjoy!!
Takeaway/Notes: For longer shelf life, (if you plan to sell) you need to use a bottle that is fully filled out. That means no air or space left once you cover with lid.
For pickling solution: it will be absorbed by labanos after a few days, this amount is just exact (though it may look at first that the liquid is a bit over). However, if you prefer to use just half of the pickling solution, it will dry up after a few days of soaking.
TAGALOG VERSION:
1. Pakuluan ang bote na gagamitin upang makasigurado na malinis ito at hindi agad masiraan ng atchara.
2. Gadgarin ang labanos at lagyan ng asin lamasin hanggang kumatas, pigain. Gumamit ng malinis na katsa or kahit anong malinis na tela.
3. Ihanda ang mga ibang sangkap at tadtarin ng maliliit. Maghiwalay ng hiwa para sa carrots flower decor at bell pepper leaves.
4. Pakuluan sa isang maliit na kaserola ang suka at asukal, hayaan kumulo ng bahagya at saka haluin. Kapag kumukulo na at natunaw na ang asukal ay maari ng patayin ang apoy. Hayaan muna itong lumamig.
5. Samantala, ilagay na sa bote ang mga ginayat na labanos ag isaayos sa ilalim ang carrots flower at dahon na bell pepper.
6. Kapag medyo malamig na ang pickled solution, maari na itong ibuhos sa bote ng labanos. Bahagyang haluin ng kutsara upang manuot sa buong paligid ang pickling solution (pero ingatan d magalaw ang decor na inayos). Ilagay sa refrigerator to chill until ready to serve. Enjoy!
Takeaway/Notes: Punuin maigi ang mga bote, para ma-seal maigi at walang space para sa hangin sa loob ng bote. Tandaan na ang hangin ang culprit sa shelf life ng pagkain. Gumamit ng mga airtight containers, at higpitan maigi ang pagkasara.
For pickling solution: May konting pasobra sa pickling solution, after a few days of soaking, ito ay ma-absorb lahat ng labanos. Ngunit kung kalahati lamang ang gagawin mo, maaring manuyo ang atchara mo after ng ilang araw. Mas masarap ito makalipas ng ilang araw.
This recipe goes well with:
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