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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- 2 1/2 cups vinegar of your choice: apple cider, tarragon, or white
- 1 teaspoon coarse sea salt
- 1/2 cup sugar
- 1 teaspoon ground hot red pepper or smoked Hungarian paprika
- 1 star anise, broken
- one 2-inch piece fresh ginger, peeled and thinly sliced
- One 4-inch piece cinnamon stick, bruised
- 1 quart whole radishes, washed and trimmed
- Heat all ingredients, except for the radishes, in a saucepan.
- When the sugar has dissolved, give it a good stir, and let cool.
- Put radishes in a clean glass jar.
- Pour the pickling juice over the radishes to cover.
- Refrigerate for at least 24 hours to let the flavors settle in.
- Use as you would any pickle: sliced on sandwiches, whole on a cheese plate, chopped in salads.
- 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/