Spicy Pickled Radishes

I don’t care much for radishes unless they’re pickled, but recently my daughter begged me to buy her a bunch.  We were at the farmer’s market when she spotted them.  I don’t know if it was the color or the shape or the fact that Peter Rabbit eats them, but she insisted that we had to have them.  Once home, I let her try them.  She hated them.

CUT TO:

Me with a bunch of unwanted radishes.  That’s when I decided to turn them into a quick refrigerator pickle.  Luckily, they were delicious.  Particularly so with egg salad sandwiches and crispy pan fried salmon.  For as spicy as they are they are surprisingly palate cleansing, a bit like pickled ginger I suppose.  Below is the recipe.  I hope you enjoy them.

Ingredients:

1 bunch of radishes

1/2 tsp crushed red pepper flakes

1/2 tsp yellow mustard seeds

1/4 tsp black mustard seeds

1/4 tsp coriander seeds

a pinch of fennel seeds

1 small smashed garlic clove

3/4 c cider or white wine vinegar

3/4 c water

2 tbsp honey

1 tbsp salt

1 pint sized jar with a lid

*DO NOT USE ALUMINUM, COPPER, BRASS, GALVANIZED OR IRON UTENSILS/CONTAINERS WHEN MAKING THESE.  THE METALS WILL REACT WITH THE ACID.

Method: 

Slice the radishes into 1/4″ rounds.  Pack them in the jar.

Put the seeds, flakes, and garlic clove on top of the radishes.

In a small pot, bring the vinegar, water, salt, and honey to a boil.  Once the mixture starts to bubble, turn down the heat.  Simmer the brine for a few minutes and stir it to make sure everything has dissolved.  Remove it from the heat.

Pour the brine over the radishes and seal the jar.

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Let the jar cool to room temperature before placing it in the refrigerator.  The radishes will be ready to eat immediately.  I like to eat them after they’ve chilled for at least 24 hours. They will keep for a couple weeks in the fridge, but they will be at their crispest in the first few days.

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