Pickled Radishes

While at the Farmer’s Market one Sunday, I heard a little girl say to her mother “Can we get some radishes? I love radishes.”  In an age where most children want candy and sweets, hearing the child ask for vegetables made me smile.  Like the little girl, I too like radishes and picked up two different types that morning — one bunch red and one bunch white.

After reading a piece on pickled radishes, I decided to wash these off, slice them into thin slivers and pack into a canning jar.  What started as an interesting read turned into an easy and healthy snack.  The radishes are ready in approximately 24-hours and take only a few minutes to prepare.

They are great to have in the fridge for a quick snack or added to a salad.  If you like radishes, you’ll enjoy these spicy, peppery, tangy crunchy treats.

 

 

 

 

 

 

 

What you’ll need:

1 one pint jar

1 bunch or about 1-pound
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey (I used honey)
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled
optional: 1 chile pepper, split lengthwise

1. If using long radishes, peel them. Trim off the leaves and roots and slice.

2. In a saucepan, bring the water, vinegar, salt, and sugar/honey to a boil until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile, if using.

3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.

4. Cover with the lid and let the jar cool to room temperature, before sticking in the refrigerator.

The radishes will be ready to eat after 24 hours. The liquid will turn a nice rosy color (see below) and the garlic and chile flavors will get stronger. The radishes can be kept in the refrigerator for up to one month.

 

 

 

 

 

 

 

 

 

 

 

**Recipe adapted from David Lebovitz

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