It's official. I'm addicted to these pickles! And the best part is that they are ready after only 2 days (and will keep in the refrigerator for 6 months, although there is zero chance any last that long here). I found the recipe in the fabulous Ian Knauer's cookbook - The Farm, but it is online in a variety of places including on the Boston Globe website. Quick, run to the nearest farmer's market for some radishes while they're available! We picked ours up on Canal Road in the Holland Marsh.
Refrigerator Radish Pickles
1 lg bunch radishes, trimmed and cut into bite sized pieces (about 10 ounces)
4 1/2 tsps kosher salt
1 c white vinegar
1 tbsp sugar
1 jalapeno, pierced all over with a paring knife
Toss radishes with 1 tbsp of the salt and let sit in a colander in the sink for an hour. Rinse well, dry with a towel, and transfer to a pint container, along with the jalapeño.
In the meantime, heat vinegar with sugar and remaining 1 1/2 tsp salt in a small saucepan until sugar dissolves.
Pour vinegar over radishes, cool to room temperature and refrigerate for at least 2 days if you can wait that long.
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