Never too many pickled items in our refrigerator. This week: eggs, carrots, and bread and butter radishes (so good!). Waiting for the garden to supply me with lots of cucumbers and tomatoes so I can try out some of the recipes found in that book up there titled Tart and Sweet. Also, here's a nice little write up about the book and the basics of canning from organic gardening.com.
And, yes, I'm aware that Portlandia did a spoof on pickle-obsessed people like me. ;)
ETA: People are asking, so here's the recipe for the bread and butter radishes. Enjoy!
Adapted from Chow:
- 1 bunch red radishes (about 13 radishes)
- 1/2 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons kosher salt
- 1/2 teaspoon yellow or brown mustard seed
- 1/4 teaspoon whole coriander seed
- 1/4 teaspoon whole black peppercorns
- 1 medium dried bay leaf
- Rinse radishes and trim off their leafy tops. Holding the stem end, thinly slice radishes with a mandoline or a sharp knife. When you get close to the stem, stop slicing and discard the end. Place radishes in a heatproof, nonreactive bowl, and set in the refrigerator while making the brine.
- Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.
- Remove from heat and let pickling brine cool for about 5 minutes. Remove radishes from the refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, or anything else that needs a little tarting up.