Radish Pickles

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Radish Pickles
Yields 1
We kick off the harvest finding various uses for the radish abundance. These pickles come together quickly and will keep for a month in the fridge. When the carrots and leeks start to come in, we make another batch and add them along with the radish. It halves and doubles willingly.
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Ingredients
  1. 2 1/2 cups vinegar of your choice: apple cider, tarragon, or white
  2. 1 teaspoon coarse sea salt
  3. 1/2 cup sugar
  4. 1 teaspoon ground hot red pepper or smoked Hungarian paprika
  5. 1 star anise, broken
  6. one 2-inch piece fresh ginger, peeled and thinly sliced
  7. One 4-inch piece cinnamon stick, bruised
  8. 1 quart whole radishes, washed and trimmed
Instructions
  1. Heat all ingredients, except for the radishes, in a saucepan.
  2. When the sugar has dissolved, give it a good stir, and let cool.
  3. Put radishes in a clean glass jar.
  4. Pour the pickling juice over the radishes to cover.
  5. Refrigerate for at least 24 hours to let the flavors settle in.
  6. Use as you would any pickle: sliced on sandwiches, whole on a cheese plate, chopped in salads.
Notes
  1. Even though this jar is not shelf stable, the pickles last in the fridge long enough to be used over a month’s time.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/