I continue to look for new ways to eat what is growing in my garden. This week, I discovered pickled radishes, and I am so happy that I did.
I tweaked this recipe from preserving expert Eugenia Bone to incorporate not just the radishes, but the green garlic I have in my garden right now. I used some carrots, too, for color and additional crunch. Next time I make this (I’m in love with the recipe, so it’s going to be very soon), I plan to include a jalapeno pepper because I think a little heat will be a perfect addition to the sweet brine.
Recipe for Pickled Radishes
adapted from Eugenia Bone
Makes 1 cup
- 3/4 cup thinly sliced radishes (mine were fresh from the garden, and fairly petite)
- 1/4 cup, plus a little more if needed to fill the jar, thinly sliced carrots
- 1 clove of green garlic (or regular garlic), peeled and sliced
- ½ cup brown rice vinegar
- ½ cup organic sugar
- ½ teaspoon sea salt
- Place the vinegar, sugar and salt in a small pot and heat to boiling. Stir so the sugar dissolves. Add the radishes, carrot, and garlic, then remove from heat.
- Pack into a sterilized half pint jar (you may have extra liquid- Eugenia Bone recommends using it as salad dressing). Place on the countertop overnight, then refrigerate. These are delicious right away, but their flavor will develop over time. Eat within a week or two.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson