Pint of Pickled Radishes

A New Season Begins!

Week 1 (6/8/10 pick up): radishes, carrots, turnips, spinach, baby lettuce mix

First Attempt at Pickling

I love the pot of pickles side dish at Bluebird Tavern, and it inspired me to try to make my own. I started with a recipe I found online and make some adjustments based on my personal preferences and what I had on hand. The first thing I did was cut the recipe down. I only had one bunch of radishes, which actually ended up being the perfect amount to try this out without making too much. I also used locally made apple cider vinegar that I had purchased in the Fall from a nearby apple orchard instead of the champagne vinegar called for in the original recipe.

Results

Overall I was very pleased with the results. It came out a bit strong, so I cut down the vinegar and added water to the recipe for next time - might also try apple cider/juice to dilute the vinegar instead of water. From what I have read, champagne vinegar is a much lighter vinegar, so I might pick some up and try that as well. I think pearl onions would also make a fine addition if desired. Try it out and let me know what you think and if you make any changes of your own. I'm always looking for new ideas and inspiration. Happy pickling!

Pint of Pickled Radishes

INGREDIENTS:
1 bunch radishes
2 carrots

PICKLING MIX:
3/4 cup apple cider vinegar

1/4 cup water
1/3 cup sugar
1 Tablespoon pickling spices
1/2 clove smashed garlic
1/2 stem of fresh wild fennel (optional if you don't have it, or use 1 1/2 teaspoons dried fennel seed)

DIRECTIONS:
Wash the radishes and carrots and cut them into bit sized pieces. Place them in a heatproof bowl (I used a glass pint jar). In a small pot, combine the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes and carrots. Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve.

Adapted from a recipe by Tyler Florence found on foodnetwork.com