What to do with an abundance of radishes left over from a crudite platter? That was the question that needed addressing this morning. The party was last weekend and those radishes needed a solution, there were simply too many of them to use up before they turned brown. The answer, a quick pickle. They will be wonderful with anything on the BBQ or as a quick snack with sharp cheddar cheese.
I found this recipe on the blog site COOKIE+Kate, it was originally posted in May of 2014. I modified it slightly by the addition of cumin seeds, with which I am slightly obsessed.
She slices the radishes very thinly, it makes the pickling process much faster. I don’t have a mandoline (must be one of the very few things not currently crowding my kitchen) and didn’t want to pull out the big food processor, so mine are not sliced quite so thinly. That’s okay though, I want them to have a definite crunch and don’t intend to use them for a couple of days. These will last several weeks in the fridge.
- 1 large bunch of radishes
- 3/4 cup of white wine or apple cider vinegar
- 3/4 cup of water
- 3 tablespoons of honey or maple syrup
- 2 teaspoons of salt
- 1/2 – 1 teaspoon of red pepper flakes (1 teaspoon yields quite spicy pickles)
- 1/2 teaspoon of whole mustard seeds (optional, I didn’t have any handy)
- 1/2 teaspoon whole cumin seeds (my addition)
- 1/2 teaspoon whole black peppercorns (also my addition)
- Prepare the radishes. Cut off the tops and slice into rounds (thin ones will pickle much faster). Pack the radishes into a pint canning jar or larger container if you have more radishes…I had about two bunches and used a quart canning jar.
- Add the red pepper flakes, optional mustard, cumin and peppercorns to the top of the jar.
- For the brine. In a saucepan (non aluminum) combine the vinegar, water, honey or maple syrup, and salt. Bring to a boil, stirring occasionally. Pour the hot liquid over the radishes in the jar and screw on the lid.
- Let the mix cool to room temperature, then refrigerate.
If you have sliced them very thinly the pickles will be ready to eat in a few hours. They will keep well for several weeks but will gradually loose their crispness after a week or so (depending on how thinly you sliced them). One bunch will make about a pint jar, depending on how large they are. I had enough for quart canning jar, a bit worse for wear, that had just been removed from the dishwasher.
PS There was left over canning liquid since I doubled the recipe. Not wanting to waste anything, I found half of a large red onion languishing in the produce drawer. I sliced it thinly, packed it into a pint canning jar, and added the pickling liquid on top. Quick pickled onions are amazing on burgers or grilled cheese sandwiches, not to mention anything Mexican.