My Favorite Pickled Radishes
A few years ago I started to plant radishes because they grow quickly, can be planted as soon as spring allows, and the kids love pulling anything from the ground!
I plant a lovely variety (from Johnny’s of course) called Easter Egg. They are big, and purple, and pink, and white...so pretty. I usually toss them in with salads and give as many away as I can, because really, what else can you do with radishes?
Lo and behold, there are wonderful things to do with this pretty, yet pungent little garden friend!
Pickled radishes being #1 on this list...
I love pickled...anything. But these really are something special to serve, snack, and super beautiful to gift. Will someone please invite me to a cookout so I can bring a lovely jar of these babies along? The radishes in the jar are simply stunning. The juice is a vibrant hot pink and all the bright colors of the radishes still shine through. The radishes stay craaaaazy crisp and the taste is so fantastic. It tastes like a sabtle radish but the honey in the recipe really cuts the bitterness of the vinegar and the fresh herbs make it taste like summer! I tried several pickled radish recipes - this one is the BEST!
Pickled Radish Recipe
If you use regular round radishes, there’s no need to peel them. Although be sure to wash them well, since they can be sandy. I didn’t add herbs to this batch, but you can pack in a bay leaf, some tarragon, or a few sprigs of fresh dill in the jar before closing it up.
Ingredients
1 bunch or 4 long radishes (about 1-pound, 400 g of radishes)
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled
optional: 1 chile pepper, split lengthwise
Method
1. If using long radishes, peel them. Trim off the leaves and roots and slice thickly (as shown.)
2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile, if using.
3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
4. Cover and let cool to room temperature, then refrigerate.
Storage
The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors -such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.