When Life Gives You Radishes…Make Pickles!

In this case it was my lovely neighbor/friend, Tai, who gave me a small bag of radishes. I love salty, spicy, briny foods and since I had a free Saturday afternoon I decided to make some pickles.

I make quick pickles which are really easy. Using any vegetable or vegetable combination, quick pickles are soaked in brine in the refrigerator as opposed to the more complicated outdoor fermentation process. Quick pickles do not require canning and are ready to eat in a day. They last several weeks in the fridge, although ours don’t usually last that long.

I made 4 different pickles today and the simple recipes are below. They all use a hot 50/50 vinegar to water liquid for brining. I don’t use precise measurements for this type of recipe. I taste as I go along. Be careful with the salt!

Be creative, use combinations and amounts that you wish. Your pickles will be a delicious adventure!

Radish Carrot Pickles
Combine chopped carrots, sliced radishes and white onion chunks. Season with a tablespoon each of pink salt and chopped garlic. Add whole red peppers and banana peppers. Pack into clean glass jars. Pour the heated mixture of white vinegar and water over the veggies. Close, cool and then refrigerate.

Sweet and Spicy Red Cabbage Kraut
Combine chopped red cabbage, a tablespoon of chopped ginger and 3 grated apples (any kind). Add a tablespoon of salt. Pack into clean glass jars. Pour the heated mixture of apple cider vinegar and water over the veggies. Add honey to taste (I used 4 tablespoon per jar). Close, cool and then refrigerate.

Asparagus Spear Pickles
This is the easiest pickles. Trim the asparagus. Add salt and red chilis to taste. Pack into clean glass jars. Pour the heated mixture of white vinegar and water over the veggies. Close, cool and then refrigerate.

Radish Carrot Relish
This is my all time favorite! Finely slice radishes, carrots and purple onions. Add garlic, salt and whole black peppercorns to taste. Pack into clean glass jars. Pour the heated mixture of white vinegar and water over the veggies. Close, cool and then refrigerate.

As you can see I am not a professional chef or recipe writer but I hope you will try one of these recipes. Even better…create your own pickle combo! Please share if you do.

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