Wednesday, August 7, 2013

Refrigerator Radish Pickles

(Recipe is from The Farm, by Ian Knauer)
1 large bunch radishes (6 oz.) trimmed
1 tablespoon plus 1 1/2 teaspoons kosher salt
1 cup distilled white vinegar
1 tablespoon sugar
1 jalapeno pepper

Cut the radishes in half, then toss with 1 tablespoon of the salt.  Let them drain in a colander at room temperature for at least 1 hour.
Heat the vinegar with the sugar and the remaining 1 1/2 teaspoons salt in a small saucepan over medium heat just until the sugar dissolves, about 1 minute (the vinegar does not need to come to a boil).
Rinse the radishes under cold running water, then pat them dry with a kitchen towel.  Transfer them to a pint container.  Pierce the pepper all over with a paring knife and add to the radishes.  Cool completely, then chill in the refrigerator for at least 2 days before serving.
These will last ( chilled) for 6 months. 
I am really glad to find a way to use up all the radishes I get every year. I normally have to give them away or they spoil.


  1. I love radishes and am always looking for new recipes too! Thanks!! :)

  2. Do they keep their radishy taste or become even better?

  3. I don't eat radishes . But my husband really likes them.

  4. Glad you found the recipe on my blog.

  5. Michelle, could you please post a link, referencing back to my blog for this?

  6. Thank you so much for posting it.This is something I know a lot of people could use.