Monday, August 3, 2020

Honey pickled radish- who knew you could pickle radish?

I love my local farm!  Cléroux Farms is just fifteen minutes from home  (in Ottawa- Innes and Navan Roads) and offers up wonderful seasonal produce of all kinds.  When they asked if I could "do something" with a box of seriously overgrown radishes, I took up the challenge.

My Kitchenaid slicing attachment made quick work of the slicing which I chose to do instead of halving or quartering.

To make about 3 500ml jars.

2 lbs             radishes, tops and roots removed, thinly sliced (or cut into halves or quarters)
2 1/2 cups   water
2 tbsp          salt
1 1/2 cups   water
1 1/4 cups   white vinegar
3/4 cup        honey
1/4 cup       red wine vinegar
2 tbsp         peppercorns


In a large stainless steel or glass bowl combine 2 1/2 cups water and kosher salt. Add radishes.  Cover and refrigerate for 1 to 2 hours

Drain and rinse radishes, set aside. In a medium saucepan combine 1 1/2 cups water, white vinegar, honey, red wine vinegar, and peppercorns.  Bring to boiling, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes.

Pack radishes into hot, sterilized pint jars, leaving a 1/4 inch headspace.  Ladle the hot vinegar mixture into jars, being sure to get some peppercorns into each jar and maintaining the 1/4 inch headspace. Discard any remaining vinegar mixture.

Wipe jar rims, adjust lids Process filled jars in a boiling water canner for 10 mintues. Makes 6 half pints.

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