Sunday, June 8, 2014

Pickled Radishes (Bread & Butter Style)

 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)

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


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.


Sunnybrook Farm said...

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.

Harry Flashman said...

I have never had pickled radishes, but I love to eat them raw, chilled from the refrigerator with some ranch dip.

Patricia @ 9th and Denver said...

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!

LindaG said...

I know pickles and pickled beets, not seen pickled radishes. Hope they turned out good!