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Pickling is usually done just before winter to preserve your vegetable surplus to last through the cold months. But I think pickles are good to have all year round.
We’ve been growing many types of radishes in our veggie patch in the Southern Highlands. Here I have used Black Spanish Long, Black Spanish Round, Icicle, and Hail Stone radishes.
I just used all the radishes I had from the garden so didn’t weigh them. I cut the larger radishes in half and left the small ones whole. You can keep the tops on if they are young, but I decided to cut them off to a short stem.
Recipe
200 grams white sugar
1 litre apple cider vinegar
1 litre water
1 dozen black peppercorns
4 bay leafs (1 for each jar)
1 small dried chilli
Sprinkle of fennel seeds
(You can use other spices if you like. This recipe is quite sweet so add some salt if you prefer).
Add all ingredients to a pot and simmer until sugar is dissolved.
Place radishes into sterilised jars and pour liquid and spices into jars. Make sure there are no air bubbles in the jars. Seal with a lid.
I didn’t quite have enough to fill the jars so there is a little extra room!
I’m looking forward to the Christmas break so I can snack on all the goodies we’ve been exchanging.
Meeting at object: Lucy’s pickled farm radish assortment, Bec’s spectacular olives, Fiona’s hot harissa, Kate’s rum-balls, and An’s consolation jars:dried coriander or mint from the herb garden.
