Makes 1 pint
The vinegar will leach out the radish pigment, resulting in pink-tinged brine and pale radishes with a powerful flavor. “I always overdo it when I plant radishes,” writes Ian Knauer in “The Farm: Rustic Recipes for a Year of Incredible Food.” “These pickles are an easy way to save them. Whenever I want a quick, crunchy appetizer or snack, I just pull them out of the fridge and put them in a bowl.”
|1||large bunch radishes, trimmed and halved|
|4½||teaspoons kosher salt|
|1||cup white vinegar|
|1||jalapeno or other small chile pepper|
1. Have on hand a clean 1-pint canning jar.
2. In a bowl, toss the radishes with 3 teaspoons of the salt. Transfer to a colander and set it over the bowl. Set aside at room temperature for at least 1 hour.
3. In a small saucepan on medium heat, combine the vinegar, sugar and remaining 1½ teaspoons salt. Heat for 1 minute or just until the sugar dissolves; the vinegar does not need to come to a boil.
4. Rinse the radishes under cold running water, pat them dry with paper towels, and pack into the jar. Pierce the pepper all over with a paring knife and add to the
radishes. Pour the hot vinegar mixture into the jar. Cool completely. Refrigerate for at least
2 days before serving. Adapted from “The Farm”