Fresh Pickled Radishes
The radishes are coming in faster than I will eat them and there is a big batch behind these so I’ll have plenty. You know I love pickles so I decided a quick pickle would be in order.
I thought this would be a great opportunity to use some of the chive infused vinegar I made a little while ago. It has such a pretty rose color and a mild chive aroma.
After reading a few recipes on line, this is what I came up with.
Use a knife, slicing attachment on food processor, or a mandolin set for thin slices to slice the radishes. I used a knife.
As this is a quick pickle, feel free to adjust sugar and salt to your taste.
Ingredients:
Sliced radishes – about 6 oz
1/2 cup chive infused vinegar
2/3 cup rice wine vinegar
1 -2 tablespoons sugar (to taste – I used 1 tbsp when I make it again I will use more)
2 teaspoons pickling salt
Directions:
Pack radishes in a clean pint canning jar
Place all the other ingredients into a small sauce pan
Bring mixture to a boil, stir to disolve salt and sugar
Pour over radishes in jar and cover
Allow to cool to room temperature then chill over night
Eat within a week
Out of the jar these look a little like pickled ginger one might find a sushi house.
Crunchy, sour, a tiny bit spicy, the perfume of chives…. these would be were great on a BBQ sandwich, julienned and add to slaw or just as an addition to the relish tray.
So if you find yourself with a surplus of radishes, try pickling some for a different treat!
Until next time, Eat Well & Keep Digging!
June 7, 2012
They look really attractive. Could you taste the Chives in them?
I have never had so many Radishes that I didn’t know what to do with them, but if I ever did I think I would try this recipe. Best thing is that it’s totally “scaleable” and you could make as much or as little as your like, very easily.
June 7, 2012
You could absolutely taste the chives. Scaleable is right! They retained a nice crunch and were a bright garnish on that sandwich!
June 7, 2012
Humm, I was just given a few radishes the other day. Of course, I don’t have the chive infused vinegar so would have to do without that. If I get the chance tomorrow morning (and I remember) I’ll try it. Thanks!
June 7, 2012
You don’t need that vinegar – you could use any… and I recommend more than one tbsp sugar – maybe not two but more than one.
June 7, 2012
wow! why didnt i think of something like that!!! i just let the rest of my radishes go to bolt. drat. well now i have a much better option. THANKS for sharing!!!
June 7, 2012
OFG ,Chop and stir fry the greens and flower stalks – they are completely edible. Or feed’em to the chickens, ducks geese, goats 🙂
June 7, 2012
I’ve seen pickled radishes and wondered about them. I’m glad you mentioned they’d be good for a week. When I make a batch, I’ll use go small. There’s only so many radishes, pickled or otherwise, that I can eat in a week! 🙂
Thanks for sharing the recipe.
June 8, 2012
They are a bit different John, but certainly worth a try!
June 11, 2012
Hi David,
Lovely idea using the chive infused vinegar for an extra taste dimension. Unfortunately I’ve never had much luck with growing radishes-they seem to grow all top but no bottom!!
June 12, 2012
The tops have value too! but I love the bulbs.