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(Tim Fraser for The Globe and Mail)
(Tim Fraser for The Globe and Mail)

Pickled Radishes Add to ...

 

  • Preparation time: 20 minutes
  • Ready time: 3 to 5 days
  • Servings: 3 2-cup jars

Ingredients

3 bunches fresh radishes, trimmed at both ends

2 tbsp sea salt

2 tbsp whole black peppercorns

Distilled or purified water as needed

Method

Slice radishes into rounds of desired thickness. Pack a food-grade plastic or earthenware container with a capacity of at least 8 cups with a layer of radish slices. Sprinkle with a light layer of salt. Add more radishes and another sprinkling of salt. Repeat until all radishes are used up.

Place a small plate or shallow bowl over radishes and weigh down with a can. Set aside on the countertop to allow radishes to release their liquid. If, after about 12 hours, the liquid level isn’t high enough to cover radishes, make some extra brine (about 2 tsp salt for every cup water) and pour it overtop of the slices. Place peppercorns in a heavy plastic bag and bash a few times with a hammer or saucepan to crack lightly. Add peppercorns to brine and mix in gently. Again, push solids below the level of liquid and replace the plate and weight.

Check radishes regularly over the next few days, tasting for the development of sourness and skimming off any scum that may have formed on the top.

After 3 or 4 days, radishes should start to taste pickled but you can leave them a day or two longer for more sourness. When they taste just right to you, pack radishes into jars along with peppercorns and brine, and refrigerate. Enjoy or keep for up to 2 weeks.

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