With their great crunchy texture and spicy flavor, radishes make amazing pickles. Feel free to be creative when making pickles, and use what’s in season. Some combinations that I love are thinly sliced radish pickles with cider vinegar, coriander, cumin, chile and fenugreek. Another option is quartered radish pickles with white vinegar, garlic and white peppercorns. Try matchstick purple daikon pickles with rice wine vinegar, fresh ginger, cayenne and star anise.
This recipe was originally published in Edible Santa Fe magazine. Recipe by Seth Matlick.
Ingredients
- 1 bunch radishes
- 1 large daikon radish, topped and washed
- 1 cup water
- 1 cup vinegar (white, cider or rice wine all work well)
- 2 tablespoons sugar
- 1 tablespoon salt
- Spices, herbs and seasonings to taste
Instructions
Bring water and vinegar to a boil. Add salt and sugar and whisk to dissolve. Add spices and simmer for 10 minutes. Remove from heat and let cool. While the brine is cooling, slice, chop, or matchstick radishes to your liking. Pack radishes in a glass jar, leaving 1 inch of headroom at the top of the jar. Pour brine over radishes and refrigerate several hours to overnight. Flavor will intensify with time.
