Picked Radishes

Name: Picked Radishes
Yield: 1 serving
Ingredients: 1 bunch or 4 long radishes; 1 cup water; 1 cup white vinegar; 2 teaspoons sea salt; 2 teaspoons sugar or honey; 1/2 teaspoon crushed peppercorns; 1 to 2 cloves garlic; optional: 1 chile pepper

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Picked Radishes

Iris Warren

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Be sure to wash your radishes well, since they can be sandy. I didn’t add herbs to this batch, but you can pack in a bay leaf, some tarragon, or a few sprigs of fresh dill in the jar before closing it up. The chile pepper is optional, if you’d like to give them an extra kick.

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Ingredients

1 bunch or 4 long radishes (about 1 pound, 400g of radishes)
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic peeled
optional: 1 chile pepper split lengthwise

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Instructions

Slice the radishes into rounds.
In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile pepper, if using.
Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
Cover and let cool to room temperature, then refrigerate.

Notes

Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and any added flavors – such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.