Last weekend Husband and I were flipping through a magazine when we came across a photo of a martini garnished with a pickled radish. Husband immediately thought that was a great idea. Not the martini part, he is not a martini guy, the pickled radish part. The recipe in the magazine is for refrigerator pickles that are only good for a month. Fine for now, but what happens when a pickled radish craving strikes in December?
To avoid having a jar of what looked like pickled eyeballs sitting on my shelf, I used french radishes.
Two bunches yielded 1 1/2 pints.
Spicy Pickled Radish
Two bunches of radishes, any variety will work just fine
6 dried chilies
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
Trim the ends off the radishes. Combine the vinegar, water, sugar and salt and heat until the sugar and salt have dissolved.
Into the bottom of each jar add 2 dried chilies, add trimmed radishes to within 1/2 inch of the top of the jars. Fill jars with liquid to cover radishes.
Seal and process in a water bath for 10 minutes.