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Saturday Pickling

Saturday Pickling

Over the weekend I finally got to the radishes. I had been meaning too since Monday, but one thing led to another (and I am not one to let a summer day go by without making time for a swim!) and here we are, Saturday, and they are still in the crisper with sad wilted greens because I never got around to cooking those like I meant too.

After our lazy saturday morning stroll along the ocean, inspiration struck and i carved out time right then and there to deal with my radishes while they were still crisp. Rocky (our cat) kept watch for squirrels at the kitchen door, Anna played with her toys in the living room, Johnny did a bit a wood working and I got to work on those radishes. 

It took no time at all, maybe 15–20 minutes total. And at the end was left with a beautiful jar of pickled radishes! Absolutely divine on top of tacos or stuff in sandwiches, great with egg salad or munching straight from the jar. We love the crunch and tang that pickled radish offer. The jar looks beautiful and becomes a richer shade of pink as they days go on. Let it sit for a day, but if you can't wait they will simply be a little less pickled, so don't fret and go for it!

Quick Pickled Radishes

2 Bunches of Radishes (This amount fit perfectly in one quart size mason jar)

1 c. Apple cider Vinegar (I used Brags)

1 c. Water

2 tsp. Salt

3 tbsp. Sugar (Cane, Honey, Maple syrup, whatever you have and what you like)

Pickling Spices (This is totally up to you and your tastes, and I rarely measure here... But I added in whole black peppercorns, whole mustard seeds, a few springs of dill, a few garlic cloves and a pinch of red pepper flakes.)

Stuff your jar (and I mean pack it in) with radishes and you spices of choice and whatever add ins you want (I used dill and garlic). warm your apple cider vinegar, water, salt and sugar on the stove top and stir until they are all mixed together and all the sugar/salt is dissolved (some people recommend bringing it to a boil, I don't because I like to preserve all those goodies in the raw vinegar). While still hot, pour over you radish until it totally covers them. 

Store your jar in the fridge. Wait a day or dig in right away! These are the most crisp the first 5 days to a week, after that they are still tasty but lose some of that crunch. They will keep in the fridge for several weeks.

I have also been know to reuse the brine and throw any sort of thinly slice vegetable in to pickle for a day, possibilities are as endless as your curiosity and tastes.

A New Home

A New Home

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam