I needed to use our last bunch of radishes and found several similar pickling recipes on line. I thought I'd share this since they taste pretty good, very similar to bread and butter pickles.
Pickled Radishes (Bread & Butter Style)
INGREDIENTS
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/4 cup water
2 teaspoons kosher salt
1/2 teaspoon mustard seeds
1/4 teaspoon coriander seeds
1/4 teaspoon whole black peppercorns
1 bay leaf
10 radishes
INSTRUCTIONS
BRINE: Mix ingredients (except the radishes) in a small pan and simmer while stirring until the sugar has dissolved. Remove and let cool for 5 minutes.
RADISH: Remove greenery and wash the radishes. Thinly slice the radishes and place them into a pint canning jar.
Pour in the brine leaving the lid off the jar for about 20 minutes or until the liquid has cooled. Once cooled, put on a tight fitting lid and shake the jar to evenly distribute the brine. Allow the radishes to soak in the brine for a day before eating.
The pickles can be kept in the refrigerator for up to 5 days.
4 comments:
I have never had those and would probably like them better than fresh radishes. I have lacto fermented daikon radishes which are long mild ones and they are better than sauerkraut.
I have never had pickled radishes, but I love to eat them raw, chilled from the refrigerator with some ranch dip.
I've never pickled radish either... I should give this a try! I have some that need to be eaten and it's the last of the radish for this year...
however today I was thinking I could probably put some more in the ground and they'd grown fine enough.
I'm pinning this recipe thanks!
Pat
I know pickles and pickled beets, not seen pickled radishes. Hope they turned out good!
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