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 pickles keep, chilled, for at least 6 months.
Thank you !Thank you!. My husband loves radishes. So I have a lot growing in the garden, but since he is the only one eating them. A lot of them go to waste. Now he can have them all winter long and no waste. Yaaaaa!
ReplyDeleteOhh, thanks for this recipe! It looks delicious and radishes are something that are nice and crunchy and colorful in a bowl on the table!
ReplyDeleteThat sounds really good, thanks for the recipe! Have you tried them yet? I wonder how spicy they are with the jalapeno.
ReplyDeleteI did pickled beans a couple of years ago and was pleasantly surprised.
ReplyDeleteGlad you are finding ways to store your radishes!