THE UNLIKELY PICKLED VEGETABLE: Radishes
Honestly, the radish use to be a boring vegetable to me. It was a vegetable you either ate raw, alone or in a salad, and that was as far as that went. The taste can be quite overwhelming and sharp - making it not the most desired crop compared to something sweet like a carrot.
I did have a thought, being that it's in close relation to beets, which we pickle, why couldn't we pickle radishes? So that's just what I did and did it ever pay off.
This recipe will not only spice up your palate, but it will also transform your tacos, burritos, sandwiches, rice bowls, and I think personally any pork dish. Let's get to it!
Spicy Quick Pickled Radishes
Prep time: 10 mins Cook time: 15 mins Yield: 2 cup
INSTRUCTIONS
1 bunch of Fresh Radishes, sliced. Any variety will work
3/4 cup Filtered Water
3/4 cup Apple Cider Vinegar
2 tsp Kosher Salt
3 tbsp of Maple Syrup, I suggest a local brand
Most importantly - Spices! I used:
1 tsp Red Pepper Flakes
1/2 tsp Whole Mustard Seeds
1 tsp Black Peppercorns
1 tsp Dill Seeds
1 tsp Coriander Seeds
INSTRUCTIONS
1. Begin by filling your sink with warm water. Plunge 2 - 250ml canning jars and lids for 20 minutes or according to the manufacturer's instructions.
2. Cut all the radishes into thin as possible slices and discard the stems. If you don't have a mandolin make sure to use a sharp knife and be careful. Place them into the jars using thongs, separating them evenly.
3. Bring the apple cider vinegar, water, maple syrup, salt and the chosen spices to a rolling boil.
Texture is really important to me, I like anything that is pickled to be crispy. How do you like it, soft or crispy?
Soft Radishes: take the brine off the heat, place the radishes in the pot to soften them up while it's still warm. Leave for about 5 minutes, using a canning funnel pour both brine and radishes into jars to within ½" of the top.
Crispy Radishes: let the brine cool down before pouring it over the radishes to within ½" of the top.
4. Quickly place your wide mouth canning funnel on your jars. Pour the brine into the prepared jars filling each to 1/4 inch from the top.
5. Place a canning weight on top of the radishes. You want to ensure they aren't exposed to the surface where it could potentially grow mold. You can easily find the canning weights online on amazon.
6. Wipe off rim and cover with flat lids, then screw on the bands tightly. To help seal the lids you can do two things:
Sink: Refill the sink with really very warm water, it should be hot but not boiling. The water should cover the jars completely and try to use some canning thongs to place the jars in the water and as well as taking them out. Let them sit in the water for 20 minutes or more.
Canning Pot: Use a giant canning pot, place a can lifter at the bottom and fill with water. Boil the water and place a the cans into the pot using the canning thongs
7. Remove the jars and allow them to cool completely.
8. Refrigerate for 24 hours before using to develop the flavours, though they can be eaten right away.
If you make this recipe, I'd love to see it! Tag #jobinkitchengarden on Instagram or on Facebook and let me know!
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