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Radishes are among the first veggies to be planted on the homestead, and usually one of the first to be harvested. I love their peppery flavor. I also love how easy they are to grow. I mean, it’s really hard to mess up radishes in the garden. They are like the entry level choice to beginning gardening.
Sometimes I love them so much that I end up planting way too many of them. I think it’s a sickness. So we’ve been playing around with some creative ideas to use up our extra radishes (instead of always forcing them on the pigs and chickens).
Pickling veggies has always interested me. It’s a quick and simple way to preserve your harvest and radishes are no exception. I think you’ll love the tangy flavor of these spicy sweet radishes on tacos, in salad or even as a stand alone snack. I even go a few of the kids to try them!
Okay. Let’s get to the recipe!
What you’ll need
- 2 Quart Sized Canning Jars with Rings and Lids
- Approx 1 Pound of Fresh Radish – Rinsed
- 1 Bunch Fresh Cilantro – Chopped
- 2 1/2 Cups White Vinegar
- 2 Large Jalapenos – Diced
- 3/4 Cup Raw Honey
- 4 Tbsp Sea Salt
- 3 Tbsp Red Pepper Flakes
- 2 Tbsp Mustard Seed
Directions
- Cut your radish into thin rounds (I used our KitchenAid stand mixer attachment as a quick tool to get uniform slices). Chop up your cilantro and dice up your jalapenos then pack everything in your clean quart jars. Pack tightly! Add the mustard seed and pepper flakes to the top.
- In a small sauce pan, add your vinegar, honey and sea salt and bring to a boil, stirring until the salt dissolves. Once the brine starts to boil, remove from the burner and set aside to let completely cool.
- Once your brine has completely cooled, pour over your veggies until each jar is full, leaving about a half inch from the lip. You can use a little more room temperature white vinegar to top off if you run out of brine. Add lids and rings and let your jars sit out on the counter for 24 hours. This will allow all the flavor to do its thang. Your brine will eventually change from clear to a bright pink color (my favorite part).
- After the initial 24 hours, place your jars in the fridge. They should keep for a couple weeks.
We were so excited to try these that we couldn’t wait for them to sit more than a day. Katie made her delicious chicken tacos and we topped them with some of the radishes and they added such a nice tangy flavor. I think next we’ll grill up some cod and figure out how to dress those up too!
Have you tried these yet? What are you waiting for?
Be well.
