Tag Archives: refrigerator pickles

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.

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

What the Dilly-yo??

Pickles that is.  I planted 14 cucumber plants this year and not by choice mind you!  Don’t get me wrong, I love fresh cucumber, basil, and tomato salads during those dog days of summer… but 14 cucumber plants are a bit much!  I, however, was forced to plant them.  If I did not give in to their demands, I would not be able to see my niece!  Look at that face, how could I say no???


I made these dill pickles last year for my brother for his birthday; I had no idea how great of a success they would be!  I was literally cornered and aggressivly begged to make them again this year.  So, I’ve happily obliged.

Danielle’s Refrigerator Dill Pickles – makes 1 gallon

1/4 cup dill seed

1/4 cup whole peppercorns

6-12 cloves of garlic, depending on personal taste

LOTS of cumbers

6 cups water

3 cups white vinegar

1/2 cup pickling salt

Wash cucumbers and soak 12-24 hours in cold water.  I use the crisping drawer in my fridge to hold them all!

Drain cukes; combine water, vinegar, and salt.  Bring to a boil.  Place dill, garlic, and peppercorns in your jar and add cucumbers.

Fill with hot vinegar mixture and refrigerate for a week.  The longer you let them sit the better they get!!!

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Filed under Pickling, Vegan, Vegetarian