- 1/2 cup white wine or champagne vinegar
- 1/2 cup sugar
- 1/2 teaspoon salt
- 6 radishes, very thinly sliced (1 heaping cup)
- 1 large shallot, cut into eighths
- In a small saucepan, combine the vinegar, sugar, and salt and heat over medium-low heat, stirring until the sugar dissolves.
- Add the radishes and shallots. Heat until the vinegar just begins to boil, then remove from the heat.
- Have ready 1 sterilized half-pint jar, band, and lid. You do not need to use a new lid because you will not process this jar. Pack the radishes and shallots into the jar and refrigerate.
- Allow the radishes to cure 1 week before serving. Save the extra pickling liquid to use in salad dressing.
More Recipes from The Kitchen Ecosystem:• Buttermilk Cornbread Recipe with Rendered Duck Fat • Canned Stewed Rhubarb
Reprinted from The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals. Copyright © 2014 by Eugenia Bone. Photographs copyright © 2014 by Ben Fink. Published by Clarkson Potter, an imprint of Random House, LLC. Buy this book from our store: The Kitchen Ecosystem.
In The Kitchen Ecosystem (Clarkson Potter, 2014), Eugenia Bone explains the paradox of great meals: the more you cook, the less you actually have to do to produce delicious food. By starting with the freshest ingredients you can find and preserving and harnessing leftover components to use in future dishes, all you have to do is choose a main ingredient and you can rustle up a meal. The following recipe is from “Radishes.”
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I love the beautiful warm pink color of these pickles. The taste is sweetly hot, and using a mandolin to slice the radishes ensures a delicate pickle. Unfortunately, there is no USDA-approved recipe for canning pickled radishes, but since they are pretty much available year-round, I just put up a new half-pint when I run out. They hold for a few months in the refrigerator.