These pickled radishes are good. I mean, I expected them to be good, but I didn't expect them to be this good!
Thanks to my weekly farm haul, I had a bunch of Easter Egg radishes in dire need of consumption.
Raw radishes are too much for me to eat in bulk, so I decided to give pickled radishes a shot before they all withered into magenta-colored shrunken heads.
It was a great choice on my part, for sure. Pickled radishes are the kind of salty snack I'm likely to go for in moments of boredom & salt munchies.
Plus, they're so darn purty...
Thanks to my weekly farm haul, I had a bunch of Easter Egg radishes in dire need of consumption.
Raw radishes are too much for me to eat in bulk, so I decided to give pickled radishes a shot before they all withered into magenta-colored shrunken heads.
It was a great choice on my part, for sure. Pickled radishes are the kind of salty snack I'm likely to go for in moments of boredom & salt munchies.
Plus, they're so darn purty...
Ingredients:
~ 3 cups Easter Egg radishes, sliced
~ 1 walking onion, julienned
~ 6 small cloves garlic, peeled, whole
~ 1.5 c. rice vinegar
~ 1.5 Tbsp lemon juice
~ 1.5 Tbsp honey
~ 2 Tbsp + 2 tsp pickling salt
~ 30 peppercorns, crushed
~ 2 pint jars, clean!
~ 3 cups Easter Egg radishes, sliced
~ 1 walking onion, julienned
~ 6 small cloves garlic, peeled, whole
~ 1.5 c. rice vinegar
~ 1.5 Tbsp lemon juice
~ 1.5 Tbsp honey
~ 2 Tbsp + 2 tsp pickling salt
~ 30 peppercorns, crushed
~ 2 pint jars, clean!
First, prep the veggies: slice yer radishes into discs, julienne your walking onions (fancy word for 'slice diagonally') & peel your garlic cloves.
While you're at it, sterilize your jars & lids in boiling water.
While you're at it, sterilize your jars & lids in boiling water.
Combine all the pickling ingredients (vinegar, lemon juice, honey, salt, peppercorns) in a saucepan and heat until boiling. Stir to dissolve honey & salt.
Meanwhile, toss together your radishes, onions, and garlic until well mixed.
Pack the clean jars full of your veggie blend.
Pack the clean jars full of your veggie blend.
Pour your hot pickling sauce over the veggies, until jars are full.
Lid the jars, tightening the rings 'til 'finger-tight', then set aside overnight.
In the morning, the pickling brine will have turned bright pink from the radishes!
Lid the jars, tightening the rings 'til 'finger-tight', then set aside overnight.
In the morning, the pickling brine will have turned bright pink from the radishes!
before  | after  |
They're ready to eat now, but the longer you let them sit, the more depth the flavor will develop. Refrigerate jars & enjoy!
NOTE: I don't anticipate mine lasting more than a couple months, since they taste so damn good, but if you want to store yours for more than two months, or are storing them out of the fridge, process them in a boiling-water bath for 10 minutes.
How do you like to eat radishes? Got any good uses for pickled radishes, aside from straight-from-the-jar snacking?
You might like:
~ Pickled Green Beans
~ Farm Girl Diaries: Week 2
~ Make Yogurt!
~ What Makes Homemaking Radical, Again?
NOTE: I don't anticipate mine lasting more than a couple months, since they taste so damn good, but if you want to store yours for more than two months, or are storing them out of the fridge, process them in a boiling-water bath for 10 minutes.
How do you like to eat radishes? Got any good uses for pickled radishes, aside from straight-from-the-jar snacking?
You might like:
~ Pickled Green Beans
~ Farm Girl Diaries: Week 2
~ Make Yogurt!
~ What Makes Homemaking Radical, Again?
This post is shared at:
GNOWFGLINS, Live Renewed, Food Renegade, White Wolf Summit Farm Girl, Real Food Freaks, Real Food Whole Health, Butter Believer, and Natural Mothers Network!
GNOWFGLINS, Live Renewed, Food Renegade, White Wolf Summit Farm Girl, Real Food Freaks, Real Food Whole Health, Butter Believer, and Natural Mothers Network!
