Tuesday, May 17, 2011

Spicy Pickled Radishes

Do you like things a little spicy? You should make these. If you've never pickled something, it's easy. Instead of messing with actual canning, boiling water baths, all the set up and get up, you can go the route of the quick, or refrigerator pickle. A quickle, if you will.

A lot of veg can be pickled- radishes, cauliflower, peppers, and obviously cucumbers. These spicy radishes can be used all over the menu, from plain to sliced thinly in salads, or as nice touch to a lunch spread of cured meats, cheeses, crackers and grainy mustard.

A note about bulk density- have you ever seen a recipe for kosher salt and you just substitute 'regular' or table salt? You might think you don't need the texture of kosher, so what? Cause you just oversalted your dish, as 1 TB of table salt is a lot more salt than 1 TB of kosher salt.


Spicy Pickled Radishes

1 bunch small red radishes, washed and trimmed
1/2 C very hot water
1 TB kosher salt
1 TB white sugar
1/2 C distilled white vinegar
3-4 sprigs thyme
1 large jalapeno, stemmed and sliced thin
3 cloves garlic, sliced thin

Find a couple empty pickle jars or something similar, ensure that they are clean, of course. Add your radishes, garlic cloves, jalapeno and thyme to the jars. Dissolve salt and sugar in hot water, then add vinegar. Add to jars as full as possible, it helps if you pack them tightly, as you don't want anything floating too far out of the pickling liquid. Toss in the fridge for at least 24 hrs, turning a couple of times during that time.

These should last for at least 10 days, probably two weeks, but they'll get eaten up quicker than that.

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