So remember the other week when I told you I found beautiful radishes for just a $1 a bunch? Then that week I got another bunch from my Tribeca CSA pickup. Needless to say, I had a lot of radishes. What to do? Pickle them!
I’ve never made pickled radishes before, but they were pretty tasty. Come to think of it, pretty much anything pickled ranks pretty high in my book. Except pickled eggs. There’s something very discomforting to me about pickled eggs. I just can’t bring myself to try them. Anyway, radishes. You already have a nice spicy, peppery flavor from the radishes themselves. Then add vinegar, spices and you’re pretty much good to go. The one thing that made me laugh is how RED the brine will turn. If you don’t label them fast and you’re an avid pickler, you might easily mistake them for pickled beets.
Pickled Radishes (makes about 2 pints)
- 2 lbs radishes (about 2 bunches), tops and roots removed, scrubbed and cut into 1/8 in rounds
- 1/4 c plus 1/4 tsp pure kosher salt
- 1 1/2 c 5% white vinegar
- 1 tbsp salt
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tsp mustard seeds
Combine 1/4 c salt with 2 1/2 c water. Stir to dissolve (warm water helps). Put radish rounds into a bowl and pour salt water over. Refrigerate for 8 hours or overnight. Drain and rinse.
In a large 6-8 quart pot, combine vinegar, sugar, 1/4 tsp salt and spices. Bring to a boil, stirring to dissolve salt and sugar. Add radishes and return to a boil. Remove from heat. Pack hot canning jars loosely with radishes and brine. Leave 1/2 in headspace. Process jars in water bath for 10 minutes. Remove from water bath and leave jars undisturbed for at least 12 hours. Check if jars are sealed. Label sealed jars and store.