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Sun pickled radish  RSS feed

 
                          
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Location: mile high desert sky island
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Hi all, this week I tried doing some sun pickled radish with good results.

I used whole radishes, tops and bottoms, and poked holes with a fork.  I made up a brine with salt, white balsamic vinegar and a bit of raw cane sugar, all to taste and a few purple basil leaves.

2 days in the sun, and the liquid is a pretty pinkish red, the greens are a pale green, and the radishes are pink all the way through.  They also taste awesome.

The only other thing I'll add on the next batch is garlic, I was all out when I put these together.

Does anyone else do whole radishes like this?  I'll definitely be making lots more!
 
Neal McSpadden
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That sounds awesome. Could you post approximate ratios of ingredients?
 
                          
Posts: 12
Location: mile high desert sky island
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I really don't know, it was dark when I made it and I just used what was left over, I just added salt and vinegar till it tasted right, salty and acidic, then a bit of sugar till again it tasted slightly sweet.

I'd say just use your favorite brine recipe and try it with whole radishes sun pickled.  I just posted because i looked all over to see if anyone was pickling whole radishes and found no recipes for radishes with tops.  I'm going to do more today and I'll try to remember to measure or at least pay attention to ratios.    I hardly ever measure or follow a recipe, I cook for a living and trust my palate a lot more than what the recipe calls for.

Try filling the mason jar 2/3 with water and add the other stuff.  Maybe around 1/3 vinegar and sugar/salt to taste. 

Balance salt and sugar, adding a bit of sugar to something that's too salty will tame it down a bit and salting something overly sweet will take the sweet down just a bit.  Knowing this it's real easy to make adjustments with a pinch of salt or sugar to fine tune a recipe. 
 
Neal McSpadden
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I'm definitely going to try this once the sun comes out!
 
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