Early spring is the time of year to get these tasty treats, fresh from your local farmers market. Slice em thin and douse them with some amazing living flavors.
Our farmer friends at Rabbit Fields Farm grow the freshest and finest organic radishes that we can find. To take advantage of this fleeting spring time crop we preserve them for a few extra weeks at least, by making these amazing, fresh, crisp pickles.
These refreshing pickles will last 3 weeks or longer in the fridge.
Enjoy on salad or a taco or straight out of the jar!
Ginger & Chili Pickled Radishes
Apple State Vinegar
Our favorite spring time veggie...the crispy, juicy, spicy and sweet, Radish.
2 Bunches Red Radishes (2 pounds) Sliced Thin
1 Cup Ginger & Hawaiian Chili Shrub
1/4 Cup Water
1 Teaspoon Mustard Seed
1 Teaspoon Black Pepper Corns
3 Cloves Crushed Garlic
1.5 Teaspoons Salt
Slice the radishes thin.
Fill a quart jar with the sliced radishes.
Add the Shrub, water, spices, garlic and salt.
Shake well and refrigerate. They are ready to eat in about an hour.