Updated: Mar 5, 2020
Hi. It's me...
As we get to know each other a little better through this blog, you will become well acquainted with my profound love of all things "pickled". Pickled and fermented food hold a very special place in my dietary heart... Probably originating with my dad's love of sauerkraut and kosher dill pickles. I can't think of a time where there weren't pickles and kraut in our fridge growing up!
I really love radishes but, I find it hard to incorporate them into everyday cooking/meal planning. Pickling not only preserves an ingredient (especially one that can be more challenging to use in day to day meals), but it provides a creative perspective on using that specific ingredient... i.e, radishes.
Here is a wonderful and easy recipe to use to pickle radishes. I let this jar sit for a week before tasting them, but 2-3 days would also be fine if you're ready to get to them sooner. This recipe can last for up to 4 months unopened in the fridge, but once opened I would eat them in 2-3 weeks.
1 bushel of radishes (1 or 1 1/2 lbs)
Baking and Spices:
1 bay leaf
1/2 cup of sugar
1/2 tsp black pepper, ground
1 tablespoon of mustard seeds
1/2 tsp red pepper flakes
1-2 tsp salt
1/2 cup of white vinegar
1/4 cup of water
Remove the stems and leaves from your bushel of radishes and rinse them well. Pat dry and slice the radish bulbs into thin slices (perfect for topping tacos, adding to sandwiches, etc.). then place them into a clean sterilized glass jar.
On your stovetop bring the water, vinegar, spices, sugar and bay leaf to a boil. Once your liquid has come to a boil remove from the heat and pour into your glass jar filled with the sliced radishes.
Make sure to center your lid and screw it on tightly. Allow the pickling liquid to cool to room temp for roughly 30 minutes or up to an hour before placing into the refrigerator.
*This recipe can last for up to 4 months unopened in the fridge, but once opened I would eat them in 2-3 weeks.
When you are ready to eat them open up your jar and enjoy!
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