Pickled Radishes

This year Joe and I have been determined to make our own pickles. Growing up my Grandma's pickled green beans were my favorite treat. My parents said I loved pickles from the first sour bite I took when I was little. Earlier this year we attempted to create pickles, but were quite unsuccessful.

When we saw 2 bunches of radishes in our CSA, we were a little unsure what to do with them. Yes radishes go great on salads, but there are only so many salads you can make in a week. The radishes were beautiful pinks, purples, and white. They were much bigger than store bought radishes, which gave them a much stronger peppery taste. Joe brought up the idea of turning them in to to pickles, which would mellow the strong flavor, preserve the gorgeous colors, and provide us with some pickling practice.

Pickled Radishes
3 lg. carrots (peeled and sliced)
6 lg, radishes (sliced)
3 c. water
2 tbsp. raw cane sugar
3 tbsp. white vinegar (rice vinegar would be preferable)
2 tbsp. pickling salt
1/2 tsp. ground ginger
3 stalks lemongrass
1 bayleaf

Mix the salt, sugar, ginger, lemongrass, bayleaf, and water until boiling. In a separate pot, sanitize the jar by putting it in boiling water for several minutes. In the sanitized jar layer the sliced radishes and carrots. Cover with the boiled salt/sugar mixture. Close the jar. Let cool down to room temperature for about 24 hours then refrigerate.

We plan on letting the pickles hang out in the fridge for at least a week. The longer they sit the stronger the flavor. Once opened most recipes say that the pickles will stay good for at least a month or two. We're very excited to try them. If nothing else, between our garden and now our pickles I am definitely getting a big lesson in patience!

Our recipe was based on several we found on the internet. One recipe that especially help was on another food blog. Cheers!