Skip to content

radish pickles

August 22, 2011

Radish Pickles

1 tablespoon brown sugar
1 tablespoon black peppercorns
1 tablespoon pickling spice
1 large pinch red pepper flakes
1/2 teaspoon salt
1/3 cup rice wine vinegar
1/2 cup fresh grapefruit juice (or water)
1 bunch radishes

Wash and dry radishes. Remove leaves, trim both ends, and chop into coins. Combine the brown sugar, spices, vinegar and grapefruit juice or water. Layer the radishes into a container with an airtight lid and pour over the brine so all the radishes are covered. Add more water or grapefruit juice if not all the radishes are covered. Refrigerate for several hours, and serve.

Note: I liked the bite of the pickles after a few hours, and were great as a appetizer that night. They will keep in the fridge covered for about a month, but after a few days will begin to resemble a slightly different pickle.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: