An easy way to prepare seasonal radishes from the market or garden! Tart, sweet and salty with great crunch. The pickling process needs a minimum of 8 hours, but prep is quick and they make an easy condiment to keep on hand for sandwiches or salads! Because these are not canned, they need to stay refrigerated when not in use.
I have a really quick recipe for you today! The radishes have been exploding from the garden, and truly they should have been picked a week ago, so it’s time I pluck them and get creative. Radishes are a wonderful and easy crop to sow and are readily available locally this time of year. Radishes are a root vegetable in the Brassica family of plants (cabbages, cruciferous, mustards). Their taste is unmistakable, and depending on the variety, their taste (heat), colour and shape will vary. Some varieties, like these French Breakfasts make for great snacking; they’re not too hot, and have a perfect crunch to them. But, they also make for excellent pickles…I happen to love pickles!
Quick pickling veggies is an easy affair. There’s no cumbersome and hot process like traditional preserving. These keep well in the fridge for up to 6 months, although they are best eaten within the first few. The only catch is you have to keep them refrigerated…there’s no popping these in the back cupboard or in your dusty pantry. So long as you keep them cold, they’re excellent to have on hand for a sweet-tangy salad or sandwich topper.
QUICK PICKLED RADISHES
- 350 grams (3 cups) Radish, cleaned, stem & leaves removed
- 1 tablespoon peppercorns
- 2 1/2 cups white vinegar
- 1/3 cup organic cane sugar
- 1 teaspoon sea salt
- 2 peeled garlic cloves
- 1 large sprigs of fresh dill
- 2 teaspoons mustard seed
Using very hot soapy water, clean and dry the jar(s) and lid(s). To each jar, add a sprinkle of peppercorns. Slice radishes ~1/16" thick and gently pack into the jar(s) and any optional ingredients you choose.
In a large measuring cup, prepare the pickling brine by combining the vinegar, sugar and salt and stirring until the sugar and salt are dissolved. Pour the brine into each jar until just covering the radishes. Slices may float to the top, which is ok, but the radishes should all be immersed in brine for optimal pickling.
Screw on the lid(s) and place in the fridge for 8 hours before serving, preferably overnight.
Try adding sprigs of fresh dill, or a dried bay leaf to each jar. Because this a quick pickle, they must stay refrigerated in an airtight container. They will last up to 6 months, but are best if eaten in the first 2-3 months.The radishes will have a pungent aroma when your first open the jar, which is normal.