As an FYI: pickled radishes smell like pickled farts. But they are delicious. Also, any canning that happens here is purely by accident. I don't can things, since they get eaten too quickly to bother. But if you want to can these, knock yourself out!
To enjoy these... well, I just open up a jar and go at it with a fork.
3/4 cup apple cider vinegar or white wine vinegar
3/4 cup water
3 tablespoons sugar
1 teaspoon salt
1 tablespoon pickling spices
A bunch of radishes
Half a red onion
Optional: a few cloves of garlic, a really hot pepper, a few sprigs of thyme
Set the vinegar, water, salt, and sugar in a pan and bring to a boil. Remove from heat and allow to cool.
Slice the radishes so they are very thin and even in width; slice the onion to the same size as well. I used a mandolin for this purpose.
Add the radishes, the onions, the pepper, the garlic, pickling spice to a jar. Add the liquid. Seal and let it sit in the fridge for a week. This will keep for up to a month, uncanned.
Be careful with that damned pepper or your mouth will water uncontrollably.
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