It was time for my radishes to come out of the soil, but I didn’t have an immediate use for two-dozen fresh radishes. I had an easy enough back-up solution, however: I grabbed a 12-ounce glass jar from the back of my shelf where I had been saving it, sliced the radishes thinly, whipped up a pickling liquid, and stashed the jar in the refrigerator.
I have found 12-ounce jars to be the perfect size for my quick pickling projects. My jars are recycled Trader Joe’s marinated artichoke heart jars. Twelve ounces will hold a large sliced onion or 24 sliced radishes (or two bunches).
It helps to slice the vegetables even and thin (this is where a mandoline comes in handy).
Heat 3/4 cup distilled white vinegar with 3 tablespoons of sugar and 1/4 teaspoon salt.
Add spices of your choice. I used one bay leaf, plus 1/2 teaspoon of black peppercorns and 1/2 teaspoon whole brown mustard seed.
When the mixture has come to a boil and the sugar has dissolved, turn off the heat, add the radishes (or other vegetable) and stir. Let the mixture cool slightly, then spoon into the jar and cap tightly. Let the vegetables steep for 24 hours before serving.
I’ll be using my sliced pickled radishes this week on top of salads, and maybe even a sandwich or two.