The hue of these radishes enthralls me. Not crimson, not magenta, but a distinct shade of red in between that contrasts starkly with its cool white flesh. Its crisp pepperiness makes radishes an interesting addition to salads and meats, but pickling them makes them all the more fun for anything that deserves a pickle. A sandwich, a lettuce wrap, a taco... or simply straight from the jar. Experiment with different herbs when preparing this pickle. Some recipes call for tarragon, or bay leaf. I find that thyme imparts a delicate layer of flavor without overpowering; I'm using thyme also partly because my thyme plants are at their prime this season!
Radish (I used 6 medium sized ones)
3/4 cup of distilled white vinegar (or white wine vinegar or apple cider vinegar)
3/4 cup of water
2 tablespoons of honey (or agave nectar for vegans)
2 teaspoons of sea salt
1 clove of garlic, peeled
10 black peppercorns, roughly crushed
1-2 sprigs of fresh thyme (optional)
2. In a saucepan, bring the water, vinegar, honey and salt to a boil until completely dissolved. Turn the heat off and set aside.
how to easily sterilize jars. I opt for the oven method.)
4. Pour the pickling liquid over the radishes. Add the peppercorns, garlic clove, and herbs if using. Muse at the jar as the mixture gradually turns into a lovely pink hue!
5. Cover with lid and let cool. Place in the refrigerator once cooled. The pickled radishes will be ready overnight and keep well for several weeks, although they are most fresh and crisp for about 5 days after pickling.
Note: If you let the garlic clove hangout too long in the jar, the radishes will take on a very strong garlic flavor. If all you want is a touch of garlic, remove the clove after one day.
[Any thoughts or comments? I want to hear from you! Also check out my Facebook Fan Page]