Mmmm…these were soooo tasty.
Now that I am comfortable canning things, I find I like to can random items. Limes, radishes, eggs, watermelon rinds, and artichokes have all somehow found their way into a briny bath.
FYI–I am totally ready for when the zombies come. I mean, eating wise.
I very much doubt I will be able to fend off the zombies with a jar of pickled eggs.
ManBeef: yes. Zombies: not intimidated.
Since I like growing these radishes myself, I am doubly-prepared.
How to make Basic Pickling Brine:
- 6 cups water
- 3 cups apple cider vinegar
- 1/2 cup pickling salt
Boil ingredients for about 10 minutes. Can items as directed by USDA canning guide.
Since the radishes themselves are slightly spicy/peppery, I used Thai Dragon chilis in the brine. The apple cider vinegar was slightly sweet, and the peppers nice and spicy.
I am not sure what else I tossed in the brine; probably garlic, pepper, cumin, and bay leaves. As long as I use spices I like, whatever I am pickling turns out pretty tasty. It is hard to mess up. So be creative when making your brine!
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Basic Pickling Brine.
Larissa blogs at The Henway.
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