We have mostly "french" radishes left: a longer, multicolored, heirloom variety. Since they're long and skinny(ish), I sliced them lengthwise so they can be used on sandwiches. I also made a small jar of regular red radishes, which tend to be more peppery.
Since I had three jars (two small ones and an old pickle jar), I decided to make three different varieties. Here are all the recipes:
Pickling Brine:
(taken from A Beautiful Mess's Easy Homemade Pickles)
- 1 cup water
- 1 cup white vinegar
- 2 teaspoons salt
- 1 tablespoon sugar
I mixed these together in a 2-cup measuring cup.
This uses fresh thyme and peppercorns. I filled the jar most of the way with radishes and then added 5-6 sprigs of fresh time and about a teaspoon of peppercorns (mostly pink ones). Pour the pickling brine over the top and refrigerate for at least one day and up to one month.
Spicy "Asian" Pickled Radishes Recipe:
This uses fresh cilantro and dried Thai chilies. It was the smallest jar, so I put just a few sprigs of cilantro and three small Thai chilies and then covered with pickling brine.
I also made a jar of the regular radishes with just some coriander seeds. Because we <3 coriander.
The verdict on how they taste after 48 hours: good. They turned pink, which is interesting. Jason saw them in the fridge and was a bit disappointed to find out they they weren't something delectable made of strawberries, but said for pickled radishes they taste pretty okay. However, be warned - the smell is terrible. It smells like garbage that's been sitting around in the trash can for a couple days too long. Not sure why; but if you can get past the smell, this is a pretty tasty way to use up excess radishes. And I think they're kinda pretty....
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