Recipe for the week of Jan. 27 – Feb. 2, 2025
Pickled Radishes
Check out this recipe from sivanskitchen.com to enjoy our radishes pickled.
Ingredients (approximately 4 32-Ounce Mason Jars):
4 lbs of radishes (trimmed and washed thoroughly)
4 beets, raw, unpeeled, and washed
4 Serrano chilies (optional), sliced into thin circles
8 Tbsp kosher salt (2 Tbsp per jar)
4 tsp peppercorns (1 tsp per jar)
4 bay leaves (1 per jar)
2 cups white distilled vinegar (½ cup per jar)
Room temp filtered water, to fill jars
Instructions:
Trim the radish tops and tails and wash them thoroughly. You can use a sink with a mild soap solution if needed, but rinse them well to ensure no soap residue remains.
Scrub the beets clean and slice them into thin half-moon shapes.
Cut the chilies into thin circles if you like an extra kick of heat.
In each clean mason jar (32-ounce size), begin layering:
Start with a few slices of beet at the bottom of the jar. Add radishes, filling the jar halfway.
Sprinkle 1 teaspoon of sliced Serrano chilies on top of the radishes. Add 1 bay leaf. Add more beet slices to create another layer. Fill the rest of the jar with whole radishes, packing them tightly.
To each jar, add: 2 Tbsp of kosher salt, 1 tsp of peppercorns, ½ cup of white distilled vinegar. Top off the jars with filtered water, leaving about ½ inch of space at the top.
Screw the lids onto the jars tightly. Place the jars on your counter at room temperature for 2 days to allow the radishes to ferment slightly.
After 2 days, transfer the jars to the refrigerator to stop the fermentation process and enhance the crispness of the radishes. They are ready to be enjoyed. Keep refrigerated and consume within 1-2 months for the best flavor and texture.
Head over to sivanskitchen.com for lots more exciting ways to prepare your produce.