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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
- spices!
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!
Get the handy print page and save this to your recipe box here:
Basic Pickling Brine.
Larissa blogs at The Henway. Do you have a recipe post or kitchen-related story to share on the Farm Bell blog? See Farm Bell Blog Submissions for information and to submit a post.
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8:08
am
Yum! I love daikon – a staple in Japanese cooking! It’s so good shredded on top of a nice Miso Ramen Soup!
Cheers!
Heather from http://fakeitfrugal.blogspot.com/
8:51
am
These look really good, however the newest standard for brines is a 50/50 ratio of vinegar to water for canning.
This would be fine for a refrigerator pickle though.
I never would have thought about pickling radishes. Sounds delicious!
1:05
am
I love to eat them raw. Hadn’t thought to pickle them though. Can only get them from Coles and limited season. Must see if I can track down some seeds.