As the crisp autumn weather starts to stick around here in Denver, the farmers’ markets are full of root vegetables and dark greens. I love stocking up on winter squash that will last for months and adding the earthy tastes of autumn’s bounty onto my plate each evening. One of my favorite things that pops up this time of year are the various radishes that come every color under the sun, and add a fresh, fun bit of spice to fall dishes. Radishes are great on their own, but I love adding a little extra kick, and in 30 minutes you can too! Enter my Quick Pickled Radishes!
While if you’ve been around Habits of a Modern Hippie for some time, you know I love a great canning recipe, there’s no need for a counter full of canning tools for this quick little recipe. Though I’m sure these little beauties would be great preserved for the winter- I’ll have to test preservation times soon! You just need a few fresh ingredients, a knife (or a mandoline if your knife skills aren’t the best) and a saucepan.
Quick Pickled Radishes Ingredients (Makes Two Pints)
1 Large Bunch Radishes
1 Cup White Vinegar
1 Cup Water
2 Teaspoons Salt
2 Teaspoons Fennel Seed
1 Teaspoon Mustard Seed
1 Teaspoon Black Peppercorns
2 Cloves Fresh Garlic, halved
Quick Pickled Radishes Instructions
1 Add vinegar, water, and salt into a saucepan over medium heat and let come to a boil.
2 Remove the tops and bottoms of the radishes (my chickens loved these scraps as a snack!) and slice thinly- the easiest way to do this is with a mandoline!
3 Pack radishes into two pint jars and top with half each of the fennel, mustard, black peppercorns, and garlic.
4 Pour the hot brine mixture over the radishes, pop the lids on your canning jars, and do a quick little flip of each jar to combine the spices.
5 Let the radishes cool on the counter, pop in the fridge, and they should be good to go in 30 minutes!
These jars should last you a couple weeks in the fridge- but in my household they are eaten way quicker than that! I’ve used pickled radishes to top everything from sandwiches and salads, to fish dishes and tacos! They give a wonderful fresh crunch to everything they’re added too. I’d love to know, what are your favorite ways to use autumn produce? My counters are chock full of winter squash right now, so I’d love to find some fun new ways to use them!
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