I’ve always been impressed by anyone who successfully jars food. I want to be THAT person. I sometimes daydream about living on a sweet little farm (not not too far away from modern amenities). I would grow my own fruit and veg and have a chicken coop for fresh eggs that come in all different colors. I would most definitely be the mom to a pig named Bob who really loves belly rubs and a few goat who enjoy mowing my lawn. My kitchen would have a huge walk in pantry solely for the purpose of housing my homemade jams and pickle jars. A girl can dream.
This was my first time EVER pickling and I have to admit, I was a little intimidated but it was surprisingly easy to do. The real test would be when I get to taste them after a few days of marinating. I’m not gonna lie, the jar of pickled radishes have been sitting in my fridge unopened since Easter! I I was a little nervous about tasting them until yesterday, I needed something to put in my salad. I twisted open the lid and it made a glorious popping sound, sealing was a success! O – M – G they are so delicious, they taste like bread and butter pickles but better! They still have a slight snap to them which is really refreshing. I’ve been putting them on everything since! Now I can’t stop thinking of what I want to pickle next and all the different spice combinations I can put into them. Here is the recipe I used.
Pickled Radish Recipe:
1 Bunch Radishes – Sliced Thin
2 tsp Salt
1/2 cup White Distilled Vinegar
1/4 cup Granulated Sugar
1/4 cup Water
4 tsp Whole Black Peppercorns
2 Whole Garlic Cloves