Tag Archives: cruciferous vegetable

A Post For The Impatient

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.



Filed under Boiling-Water Bath Canning, Pickling, Vegan, Vegetarian

Kale Chips

Yesterday we were gifted a lovely, sunny day with temps reaching the mid 80’s. Today it’s raining and slowly the temperature is falling back into the 50’s. Oh well, it was nice while it lasted; Mother Nature is such a tease!

Wanting to take advantage of the nice weather I decided to harvest some of my overwintered Russian Red Kale. I love kale and I think more people would too, if they just knew what to do with it! In addition to being served as a side or added to soup, you can also make chips with it. Yes, you read that right! Light, crispy, good-for-you chips. This happens to be my FAVORITE way to eat this tasty cruciferous veggie and I’m willing to bet it will be yours too!

Kale Chips

1 bunch kale, de-stemmed and torn into bite-sized pieces (any variety will do)

2 Tbsp Olive Oil, I used some of my rosemary infused oil

Sea Salt

Pepper, I used the peppercorn medley currently in my pepper mill.

Wash kale, gently pat dry, and tear into bite sized pieces. Toss with olive oil, salt and pepper. Place on a cookie sheet and bake (in a preheated 350°F oven) for 15 minutes, or until crisp. Enjoy!


Filed under Vegan, Vegetarian