Pickled Scarlet Radish

June 16, 2017

 

​1 qt container

1 cup water

1 c white vinegar

1 tbsp kosher salt

1 tbsp minced garlic

2 tbsp pickling spice mix

 

 

Clean and trim radishes, and slice into rounds or spears.  Place radishes in a 1 qt container, packing them as tightly as possible without crushing them. Meanwhile, bring the water, vinegar, salt, garlic, and spices to a rolling boil. Remove from heat and allow to steep for thirty minutes to an hour.  Strain out the spice mix, reserving the brine.  Return the brine to the saucepan and bring back to a boil.  Pour boiling brine over the radishes, and weigh them down with a saucer to keep them submerged if necessary.  Cover while still hot and refrigerate for three days.  Keep refrigerated. 

 

Recipe by Garden Kitchen with Dickinson Farm CSA Box Produce

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