Food & dining

Recipe for radish refrigerator pickles

Somerville, MA 101613 Radishes from Kimball Food Farms. Items from Farmers Market in Davis Square photographed on October 16, 2013 (Essdras M Suarez/ Globe Staff)/G

Essdras M Suarez/ Globe Staff

Radishes at Kimball Food Farms.

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.”

1large bunch radishes, trimmed and halved
teaspoons kosher salt
1cup white vinegar
1tablespoon sugar
1jalapeno or other small chile pepper

1. Have on hand a clean 1-pint canning jar.

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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.

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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”

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