Pickled Radishes

My parents grow a boat load's worth of radishes, and I really do mean a boat load.  In that boat load's worth of radishes, there are also a lot of "ugly" looking radishes.  You know the kind, the ones that are cracked or spotted, but are still very edible on the inside.  So, what does one do with all of these radishes, especially the "ugly" ones?  You pickle them, of course.

I tried two different recipes and they're both very interesting.  The first recipe has a sugary tang to it, while the second one reminds me of kimchi.  I used a mandolin to evenly slice the radishes.  I didn't water bath the jars of pickled radishes, instead I opted to just refrigerate the pickled radishes.  If you come into some radishes (which are also really easy to grow too), try out these recipes.  

I really love how the radishes turn the vinegar a pretty pink color.  I think that once you're done with your jar of pickled radishes, the liquid would be perfect for pickled eggs.  Enjoy.

Quick Pickled Sweet ‘n Spicy Radishes
Makes 1 quart and 1 pint

1 to 2 bunches large radishes, leaves removed
1 cup seasoned rice vinegar
1 cup white wine vinegar
2 cups water
1 cup sugar
1 tablespoon pickling salt

1. Mix together the vinegars, water, sugar, and pickling salt.
2. Slice the radishes into thin slices.
3. Stuff radish slices into jars, fill jars with vinegar mix, leaving 1/2 inch from the top.
4. Cover and refrigerate.

 

Source: http://www.gardenbetty.com/2013/03/quick-pickled-sweet-n-spicy-radishes/#ixzz2OzFEMsOt

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Pickled Radishes

1 bunch or 4 long radishes (about 1-pound, 400 g of radishes)
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled
optional: 1 chile pepper, split lengthwise

1. If using long radishes, peel them. Trim off the leaves and roots and slice.

2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile, if using. 3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
4. Cover and let cool to room temperature, then refrigerate.

Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors -such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.

Source:   http://www.davidlebovitz.com/2012/04/pickled-radishes-recipe/