Radishes. With butter and salt. Oh my.
Yesterday morning I pulled all my radishes out. I needed to replant anyway, and there were at least half that weren’t ever going to become radishes, just getting stringy and odd. So, pickle them I must.
I used David Lebovitz’s recipe for a place to start for ratios. To a pot I added 2 cups each water and white vinegar, 1 tablespoon honey, 1 tablespoon peppercorns and 2 tablespoons salt. I think, on the salt. I pinched it in. We had coarse sea salt. That was set to boil.
The nice thing about having a garden is that I’ve got stuff. Like two hot Hungarian peppers that needed to be picked and a bunch of dill that needed trimming. So, armed thusly, I cleaned the radishes of hairy roots and dirt, peeled some garlic, (5 cloves) and began to pack the jar.
I like to use as much of an herb as possible, so I dropped the stalks of dill onto the bottom of the jar. Seems to me like they can only add to the flavor and I left them big enough that I won’t accidentally eat one if the texture gets ookie.
And there are the sliced radishes, about 1/4 inch thick. Or so. Not exact.
This continued until the jar was filled. Then I poured the brining liquid over it.
Now it waits, lurking in my refrigerator. I can’t wait to taste them! Already by the time it was cool enough to refrigerate the liquid had turned a lovely pink.