Radish Pickles

by Handjobs For The Home on May 18, 2011

It’s radish season in New York and boy are those little bundles of crispy red bulbs gorgeous. And the best part about any fruit or vegetable being in season is the fact that they are crazy cheap. I just bought 2 pounds of radishes for about $3. Not bad, huh? Even better is the fact that you can make 4 8-oz. jars of pickled radishes out of them. And you probably already have most of the things in your cabinet you need to make a batch.

Pickled radishes can be used just like you would a regular radish—so think about putting them in a salad, atop some tacos, or on some white bread with butter. Now, that last recommendation is one I have yet to try, but I hear it’s a delicious new riff on a classic tea sandwich. Once these bad boys have sat around for a few weeks I’ve got to give it a whirl.

As with any other canning recipe, you can always skip the hot water bath canning process and pop your pickled radishes in the fridge, but where’s the fun in that? You can always keep a batch to the side for immediate gratification, and I think it’s way cooler to preserve and have something to show for all your hard work months down the road.

Just one little note. Once these radishes have been pickled, they kind of smell like sweaty old gym socks. I’m not joking. Luckily, this doesn’t translate to the way they taste. Once you put them on a plate and start munching you won’t smell them anymore… just make sure to keep them under tight wraps until then. Oh, the things we do for good food.

Radish Pickles
Adapted from Canning for a New Generation by Liana Krissoff

What You’ll Need:

2 lbs red radishes, tops and roots removed, scrubbed clean
1/4 C plus 1/4 tsp pure kosher salt
1 1/2 C distilled white vinegar (5% acidity)
1 Tbsp sugar
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp mustard seeds

Makes 4 half pints

Cut radishes into thin slices with a mandolin and place in a sealable container. Combine 1/4 cup salt with 2 1/2 cups water and pour over radishes. Let them sit for a few hours in the refrigerator until ready for use. When ready to use the radishes, place in a colander, drain, and rinse.

Combine vinegar, 1 1/2 cup of water, sugar, 1/4 tsp salt, and all of your spices in a non-reactive pan. Bring to a boil, and make sure that all of your sugar and salt have dissolved. Add the radishes, and bring to a boil once more. Remove from heat and loosely pack into hot jars.

If preserving, process in a hot water bath canner for 10 minutes.

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{ 7 comments… read them below or add one }

Mom May 18, 2011 at 9:27 am

Sounds wonderful! I just had those radish sandwiches for the first time recently …. you also put sea salt on them. And they ARE great. You are turning into a live recipe book! I love reading what you’re up to.

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Handjobs for the Home May 18, 2011 at 10:22 am

Thanks mamma! :)

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diane May 18, 2011 at 9:09 pm

I love this canning streak you’re on! I’m going out to pick (steal) rhubarb so I can try the jam recipe you posted earlier. But really, I’m crushing on your jar labels. Did you make them? How?

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Handjobs for the Home May 19, 2011 at 11:27 am

Thanks so much Diane! I wish I could take credit for making the labels by hand but all I did was print on them. You can but the blank labels at Paper Presentation if you live in New York City, but you can also order them online. They have the templates on their website. I absolutely love them all!

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Brenna Fisk May 19, 2011 at 3:42 am

I love those blue labels on the red radishes. You must put some radishes on some good white bread with some cold butter. Unbelievable.

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Handjobs for the Home May 19, 2011 at 11:28 am

Alright you’re the third person to tell me about this radish butter combo. I must try it this week!

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Lesa Wood July 1, 2012 at 1:43 pm

please send tons of canning recipes, i love canning:) thanks

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