(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.
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.
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.
I love radishes and am always looking for new recipes too! Thanks!! :)
ReplyDeleteDo they keep their radishy taste or become even better?
ReplyDeleteI don't eat radishes . But my husband really likes them.
ReplyDeleteGlad you found the recipe on my blog.
ReplyDeleteMichelle, could you please post a link, referencing back to my blog for this? http://pioneerwomanatheart.blogspot.com/2013/06/refrigerator-radish-pickles_16.html
ReplyDeleteThank you so much for posting it.This is something I know a lot of people could use.
ReplyDelete