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Pickled Radishes

Radish pods, resembling tiny peppers, have a sharp peppery flavor similar to that of the radish root we're used to eating. Pickling the radishes calms down the sharp bite and makes them perfect as a surprise addition to the relish tray at dinner.

Course Condiment
Author Jenny Cazzola

Ingredients

  • radish pods
  • garlic cloves several, peeled
  • herbs favorite, I like thyme, or dill plus mustard seed
  • 2 tablespoons  whey  per pint -- or omit and double the salt
  • 1-1/2 teaspoons  sea salt  per pint
  • pure water enough to submerse each pint

Instructions

  1. Collect your radish pods and clean them under running water.

  2. Gently pat dry and pack into clean pint-sized (wide mouth) jars.

  3. Add a few cloves of peeled garlic and any herbs you’d like for flavor.
  4. Some of my favorites are a few sprigs of fresh thyme, or a few sprigs of dill with a teaspoon of mustard seed.
  5. For every pint of radish pods, add 2 tablespoons of whey, 1-1/2 teaspoons of sea salt, and enough water cover the ingredients completely.
  6. Your jars should be filled up to about 1 inch from their rims.
  7. Use the handle of a wooden spoon to gently combine.
  8. To keep the pods covered with the pickling liquid, add a regular sized jar lid (I use Tatler’s) to serve as a small weight.
  9. Cover the jar with a lid and screw band. Seal.

  10. Allow them to sit on the counter 2 to 3 days before removing to cold storage. 

  11. They will taste their best after they have been allowed to steep for about 2 weeks. 

  12. Stored in the refrigerator, they should be good for several months.