Naturally crisp and peppery radishes make for tasty pickles. The dramatic contrast of the brightly-colour exterior with the stark whiteness inside makes radishes one of the most striking vegetables to put inside the pickle jar. Enjoy these delicious slices on salads, tucked inside sandwiches or piled high on burgers of all kinds.
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- 2 cloves of garlic, peeled
- 1 tsp (5 mL) black peppercorns, divided
- 1 tsp (5 mL) yellow mustard seeds, divided
- 6 whole cloves
- 4 cups (1 L) thinly sliced radishes (2 to 3 bunches)
- 1⅔ cups (400 mL) white wine vinegar
- ½ cup (125 mL) water
- 1 tbsp (15 mL) pickling salt or kosher salt
- 1 tbsp (15 mL) liquid honey
- In each 500 mL (2 cup) jar, drop 1 clove of garlic, ½ tsp (2 mL) of peppercorns, ½ tsp (2 mL) of mustard seeds and 3 cloves. Pack the radish slices snugly into the jars up to about 1-inch (2.5 cm) from the rim.
- Add the vinegar, water, salt and honey to a small saucepan. Set over high heat and bring just to a light boil. Remove from the heat. Ladle the hot brine over the radishes until they are covered.
- Cover and store in the fridge for up to 3 months. You can start enjoying them right away, but they are better if allowed to pickle for a few days first.
Amy Bronee is the writer and photographer behind the award-winning home cooking blog FamilyFeedbag.com. Since 2011, millions of home cooks around the world have visited her blog for easy-to-follow recipes, mouth-watering images and stories about everyday life in the kitchen. Through her hands-on cooking classes, Amy loves to connect with other home cooks, share ideas and have fun in the kitchen making delicious food together. Her first cookbook, The Canning Kitchen: 101 Simple Small Batch Recipes (Penguin Canada, June 2015) celebrates the tradition of preserving in the modern home kitchen. When she’s not wearing an apron, Amy enjoys running, reading and snuggling with her husband and two young sons in their cozy island home in Victoria, BC.