I will be the first to admit that pickling radishes sounds a little weird. Zucchini is one thing, it at least looks like a cucumber. Radishes are a whole different story though; they’re small, weird and funky. I am game to try any dish once though, and luckily I had a small bag of radishes on hand.
The truth is they turned out pretty good. I am not sure if I am a 100% fan of the flavorings, but the radishes do pickle really well. I definitely want to try pickling radishes again, but I might try another recipe. This one was a little sweet and I think a spicy one might be a little better. The search is on!
One fun thing about this recipe is that the radish skin turns the pickling liquid red!
Easy Radish Pickles
From: LA Times
- 2 bunches radishes (about 3/4 pound with tops removed)
- 1 tablespoon plus 1/4 teaspoon kosher salt, divided
- 1 teaspoon whole mustard seed
- 1/2 teaspoon whole black peppercorns
- 3/4 cup rice vinegar
- 1 tablespoon sugar
- Trim the tops and tails of the radishes and quarter them lengthwise. In a large, nonreactive bowl, toss them with 1 tablespoon kosher salt to coat well. Add water to cover and several ice cubes. Set aside until the radishes have softened slightly but are still crisp, about 2 hours. Alternatively, transfer the salted radishes without the water and ice cubes to a Japanese pickle maker and screw down the top.
- While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan over medium-high heat until they are fragrant, about 2 minutes. Add the vinegar, one-half cup water, the sugar and the remaining one-fourth teaspoon salt and simmer 3 to 5 minutes. Remove from the heat and cool until the pickling mixture is just warm to the touch.
- Rinse the radishes well and pat them dry with a towel. Place them in a small, nonreactive container and pour the warm pickling mixture over them to just cover. Seal tightly and refrigerate at least 1 day to mature.