Pickled radish is Mr S’s favourite pickle addition to our table at the moment. I plant a continuous supply of radishes every few weeks as they grow so quickly. We use them in stir fry, stews, and salads, and make pickles with them.
This morning we had a load to use up. These pickled radish will last about 6 weeks in the fridge and are a lovely addition to salad, or to eat with meat. They are so pretty, too. I love the lovely pink colour that gets more intense as they age.
Ingredients
Enough washed radishes to fill a jar (about 4 cups)
1 cup of white vinegar or ACV
1 cup of water
2 tsp salt
2 tsp sugar.
Method.
1. Slice the radish thinly. A mandolin can be used.
2. Make the brine by bring all of the rest of the ingredients to a simmer, making sure the sugar and salt are dissolved. Turn off the heat.
3. Place the radish into the glass jars.
4. Add any spices or herbs that you want. Some times I add dill, or fennel, but today Mr S wanted them fiery and so added a sprinkle of chilli flakes and mustard seeds. They are fine just left plain.
5. Fill the jar with the brine and place the lid on the jar. I use recycled jars that have been washed out with soapy water. I don’t sterilise them.
6. Refridgerate when cool.
Mr S loves these in a burger, or with salad. Pickling radish stops waste as they can be eaten weeks past the time that they are harvested, and it improves them if they have become a bit woody, or soft. This brine can be used for any vegetables.
