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...
~ 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!
While you're at it, sterilize your jars & lids in boiling water.
Pack the clean jars full of your veggie blend.
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!
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?
GNOWFGLINS, Live Renewed, Food Renegade, White Wolf Summit Farm Girl, Real Food Freaks, Real Food Whole Health, Butter Believer, and Natural Mothers Network!