Twenty-one days. That’s it my friends. We’re talking three short weeks between germination and harvest. And just what is this presto-pronto-producer you ask? Why the undervalued radish of course!
When I planted my first garden in ’91 the only veggie request I had was from my father; he asked for radishes. To this day, I remember sitting in the kitchen watching him enjoy a plate full of those crunchy, lightly salted, ruby-red radishes, that I oh-so-proudly grew. I too share his excitement over that cruciferous vegetable: they’re delicious raw, cooked crisp-tender, fermented, and (I can now say) pickled!
Pickled Radishes
2 large bunches of radishes (I used French breakfast, but any variety will do!)
1 cup cider vinegar
1/2 cup sugar
1/2 cup water
4 tsp sea salt or any non-iodized salt such as kosher
1/2 tsp brown mustard seed
1/8 tsp whole coriander
1/4 tsp black peppercorns
3 cloves garlic – sliced
Coin radishes and place into a bowl of ice water. Set aside. In a large sauce pot combine water, vinegar, salt, and sugar; stir to dissolve sugar and bring mixture to a slight simmer.
Fill each sterilized pint jar with the above mentioned spices, add one clove of garlic to each jar, then add (drained) radishes; fill jars with hot brine, leaving 1/2″ headspace. Remove air bubbles; wipe rims and add two-piece adjustable lids to fingertip-tight. Process in a boiling-water bath for 15 minutes. Remove jars from canner and allow to cool on a wire rack for 12-24 hours, then store for up to a year. Yields approximately 3 pints.
This recipe also produces a delicious refrigerator pickle; however, you should wait two weeks before enjoying so the brine can properly develop!
Images and content copyright © 2009-2012 Danielle R Limoge. Recipe adapted from Canning Homemade.
great info!
Thank you so much!