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Radishes are in, so it is time to preserve some of the harvest.  This recipe works well as either a fridge pickle or a water-processed canned pickle. If you plan on water-processing, cut the radishes on the thick side to preserve their crunch.

Spicy Pickled Radishes

Ingredients

  • Approximately 12 radishes (depending on variety and size, this could be up to 24)
  • ¾ apple cider vinegar
  • ¾ cup water
  • 3 tbsp maple syrup or light brown sugar
  • 3 teaspoons kosher salt
  • 1 teaspoon Aleppo pepper (flavorful without being overly spicy, if you want a hotter pickle, use coarsely ground dried serrano or thai bird chiles)
  • ½ teaspoon whole mustard seeds
  • 12 black peppercorns

Instructions

Wash the radishes, trim off the tops, the bottoms, and any blemishes or discolorations. Using a chef’s knife, thinly slice the radishes into rounds (If you plan on preserving these with a water bath or pressure cooker, make the rounds thicker). Toss with 1 tsp. kosher salt and place in a colander to sweat while you make the brine.

Make the brine: In a small saucepan, combine the vinegar, water,  maple syrup or sugar and salt. Bring the mixture to a boil, then turn off the heat.

Rinse the radishes under cold water and pat them dry. Have two 8 oz jars and lids washed and ready (if you are using a water bath, put the lids and cans in a pot of water and bring to a boil, keep them there until you are ready to pack your pickles). Fill each jar with radishes and top with the dry spices. Press gently with a clean wooden spoon to pack everything lightly, then cover with the hot brine. For fridge pickles, top the jar with a lid, cool to room temperature, and refrigerate for 2-3 days to allow the flavors to meld. For processed pickles, leave 1/4″ head space at the top of the jar when filling with brine. Press gently to expel any trapped air, then place a lid and a ring on the can. Water process in boiling water for 20 minutes. Remove and let cool (you should hear the lids *tink* as the vacuum seal sets while they cool). Store in a cool, dark place for at least a week. Refrigerate after opening.

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