Kosher Food and Drink

I enjoy all things pickled. I’d imagine if you ended up here, you do too.

Radishes are misunderstood creatures. Perhaps you did not like them as a child and never gave them another chance. The natural bitterness present in radishes is offputting to the young palate but with age, and fewer taste buds, the subtle bitterness becomes pleasant.

Think of other bitter foods you learn to love with age: coffee, beer, and arugula are just a few examples. There’s thought that the natural aversion to the young palate is nature’s way of telling a kid when something is dangerous, as many inedible or poisonous plants are bitter.

Radishes are part of the Brassicaceae family including broccoli, cabbage, and mustard. They are edible roots and come in many colors, shapes, and sizes and are a good source of Vitamin C and fiber.

They do well in pickling owing to their natural firmness and crunch.

This recipe will give you immediate results but you’re best served waiting a minimum 24 hours to enjoy. They will hold in your fridge at least a few weeks.

Ingredients:

• Bunch of Radishes
• 3/4 c. White vinegar
• 1/4 c. Apple Cider Vinegar
• 1 c. distilled or filtered water
• 1 tbsp. Kosher Salt
• 2 tbsp. Demerara Sugar
• 1 tbsp. Black Peppercorns
• 1 tbsp. Pickling Mix
• 1/2 tbsp. Red Pepper Flakes or 1 sliced jalapeno or serrano pepper
• Ball Jar or other container

Instructions:

1. Destem and wash radishes well.
2. Remove root or leaf end if you prefer. Cut into any size you like. I generally cut into halves or quarters. You can even use a mandolin to slice thinly for other applications. Set aside.
3. Fill jar with black peppercorns, pickling mix and red pepper flakes (or hot pepper of your choice).
4. Layer radishes on top of aromatics.
5. Fill small stock pot with white and apple cider vinegar, salt and sugar, and heat, stirring to dissolve. Take to a boil then turn off.
6. Carefully pour vinegar solution over radishes.
7. Allow to cool fully. Close and refrigerate.