Pickled Radishes

The easy way to avoid this over-abundance of radishes would be to stop planting new ones.  I do keep using the greens in place of spinach, since that is under-performing.  Then I get stuck with the radish itself.  I decided to process-can them this time, so I could have smaller jars and not the quart that I ended up with in the fermented batch.  Also, so I can eat them at my leisure, instead of now, now, now.

I picked this recipe out of foodpreserving.org for its simplicity and because most kitchens have these ingredients on hand.  The only part I didn't like was that it went by number of radishes instead of volume or weight.  Supermarket radishes are generally the same size, so that's fine if you're buying them.  It's probably two bunches.

I ended up with 1-1/2 C of wedge radishes, so I cut the original recipe in quarters.  The slices I made last time never went on sandwiches, and wedges are easier to eat as a side condiment.  Think cucumber pickle spears versus slices.

*1 bunch radishes (8-12)
*1/4 C apple cider vinegar
2 Tb sugar
2 Tb water
1 tsp kosher salt
*1/4 tsp mustard seed
*1/4 tsp coriander seed
*1/2 tsp black peppercorns
1 small clove garlic, sliced

1.  Trim off root and stem ends of radishes and clean very well.  Cut in slices or wedges and measure by volume to see how many jars you need.  You will need a 1/2" headspace in each jar, which makes a big difference if you use 4 oz jelly jars as opposed to a single pint.  Wash jars and boil for 10 minutes to sterilize.  Really, boiling a couple of gallons of water is the most time-consuming part of this whole recipe.  You can leave the radish pieces and garlic slices on the cutting board while everything else is being prepped.

2.  In a small saucepan, combine the vinegar, water, sugar, and salt.  Bring to a low boil for 5 minutes and stir frequently to dissolve granules.  Also put your lids in warm water to soften the sealing compound.  Do not boil the lids.

3.  When the jars are ready, pack the radish pieces to 1/2" of rim.  They will shrink up a bit as they cook, so don't worry if it's slightly higher than 1/2".  Top with garlic and spices, evenly distributing if you use multiple jars.  Pour hot brine over the radishes until they start to float, leaving 1/2" headspace.  Shake or poke to get rid of bubbles and add more brine if necessary.  If you run out of brine, top with a bit of vinegar.  Wipe rims clean, center lids, and screw on bands fingertip-tight.

4.  Place jars in boiling water bath.  When water returns to a boil, set the timer for 15 minutes.  After it dings, turn off the heat and let the jars sit for 5 minutes before removing from the pot, to reduce the chance of siphoning.  Remove jars and set on a towel to cool.  You should get a "ping" within 2 minutes.

5.  Once jars are room temperature, test the seals.  Any jars with failed seals should be refrigerated and used within 2 weeks.  Successful seals will keep the pickles fresh, if stored out of direct light, for 6 months.  Wipe jars clean and store without the rims.  Allow to mellow in the pantry for 2 weeks before opening.

Makes about 1-1/2 cups

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