Pickled Radishes
Pickled radishes are great to eat straight out of the jar as a snack like other pickles, but they are also great on tacos, especially on fish tacos, on salads,
Radishes provide notable nutrition benefits. They are an excellent source of vitamin C and provide other nutrients such as folate, magnesium and potassium. They are also a prebiotic food to help fuel good bacteria in the gut.
Pickled Radishes
from https://www.davidlebovitz.com/
You don’t need to do too much to radishes to pickle them. Just slice them however thick you want; I like them about as thick as two coins pressed together. Then pour a quick brine over them. You can eat them as soon as they cool down, although I like to wait until the next day, as they get crunchier and the flavor of the vinegar mellows a bit. Sometimes I add a chile pepper to give them a bit of zip.
Be sure to wash your radishes well, since they can be sandy. I didn’t add herbs to this batch, but you can pack in a bay leaf, some tarragon, or a few sprigs of fresh dill in the jar before closing it up. The chile pepper is optional, if you’d like to give them an extra kick.
1 bunch or 4 long radishes, (about 1 pound, 400g of radishes)
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled
optional: 1 chile pepper, split lengthwise
Slice the radishes into rounds.
In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile pepper, if using.
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.
Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and any added flavors – such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.
Makes 1 pint
Sweet Pickled Radishes
from https://marisamoore.com/
How to keep pickles crunchy
To keep refrigerator pickles crisp, be sure to use fresh, firm radishes. That means, using them as soon as you can after you bring them home. The firmer the better. Bonus: If you find radishes at a farmers market they usually have the greens still attached – and those greens are edible and delicious!
Use a bay leaf. The bay leaf adds flavor but also adds tannins to the pickle brine. Those tannins have been shown to help keep refrigerator pickles crisp.
1 bunch radishes (about a 1/2 pound), stem and root ends removed and cut into 1/8 inch slices)
1/2 cup white or apple cider vinegar (5% acidity)
1/2 cup sugar
1/4 cup water
1 teaspoon Ball® Salt for Pickling and Preserving (no iodine)-
1 teaspoon mustard seeds
1/2 teaspoon ground black pepper
1 bay leaf
1/2 teaspoon dried crushed red pepper (optional)
Place radishes in a hot 1-pint jar.
Bring vinegar, next 6 ingredients, and, if desired, crushed red pepper to a boil in a small stainless steel or enameled saucepan.
Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack (about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.
Makes 1 pint
