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Picked Radishes

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.

Course: Others

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

Instructions

    Cup of Yum
  1. Slice the radishes into rounds.
  2. 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.
  3. 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.
  4. 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.