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PHOTO: Stephanie Staton
The tangy sweetness of these pickles foils the radish’s aggressive flavor the same way butter does. A great way to preserve both spring and fall radish harvests, these pickles are delicious on sandwiches and in rich winter soups.
Yield: 1 pint
- 1 pound red or French breakfast radishes, sliced into coins
- 2 shallots, thinly sliced
- 1/3 cup kosher salt
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1 T. brown mustard seeds
- 1 T. whole coriander seeds
- 1/4 tsp. whole cumin
- 1/4 tsp. celery seed
- 1/4 tsp. turmeric
Combine radishes, shallots and salt in glass bowl. Stir and let sit for 6 to 8 hours. Drain.
Add remaining ingredients to small saucepan and bring to boil. Remove from heat and let cool. Pour over radishes, and let sit overnight.
Process in sterile jar, or store in refrigerator and use within 1 month.