A lot of our canning expeditions begin with an inspiration at the farmer’s market. This trip to the market began looking for cherries – we love canned cherries. On the way there…we got distracted by the beautiful beets and radishes. We were particularly inspired by the variety of radishes. This recipe makes a delicious clean picked radish that is perfect on sandwhiches, hot dogs, or tacos. We love this on a pulled pork sandwich (with lots of delicious cumin) because it gives a fresh, tangy and peppery flavour. The radish blend is something you can experiment with. We like an even mix of Easter egg, French breakfast and black radishes. They look beautiful in the jar and all contribute to the flavour in the jar.
6-8 cups of thinly sliced radishes
4 cloves of peeled garlic
4 tsp. whole black peppercorns
2 cups fresh dill
3 cups water
3 cups white vinegar
2 tbsp. sugar
2 tbsp. sea salt
1 tsp. coriander seed
Place 1 clove of garlic, 1 tsp peppercorns and 1/2 cup of dill in each sterilized jar. Top with sliced radishes.
In a large pot, combine all the ingredients for the brine. Bring to a boil, stirring gently.
Ladle hot brine into jars. We like to do small batches of radishes as fridge pickles. In this case, let the jars cool and top off with additional brine. Cover and store for 1 month. If you want to process the jars, fill with brineand drop in a hot water bath for 6-8 minutes to seal.
Makes approximately 4 pint sized jars.
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