Month: August 2013

These are Japanese-style pickles, with a well-balanced sweet/sour flavor and a satisfying crunch. One thing to be warned about, though, if you aren’t used to pickled radishes: they may be pretty, but they can have a funky smell to those who are unfamiliar with them.

3/4 cup hot water (not boiling)
1/2 cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt (iodine-free, if possible)
2 bunches red radishes, rinsed and drained

Combine water, vinegar, sugar and salt in a large jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.

Remove the greens from the radishes. Quarter the radishes. Smaller radishes can be halved and larger ones may need to be cut into sixths. You’ll want them to be roughly the same size.

Pack radishes into your non-reactive container of choice, cover with the brine and then the lid, and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.) They should last for a month in the refrigerator.

1 pound farmers’ market baby carrots
1 cup water, plus more for blanching the carrots
1 cup white wine vinegar
1 tablespoon kosher salt (iodine-free, if possible)
2 tablespoons honey, or to taste
1 bay leaf
1 teaspoon coriander seeds, toasted
1 teaspoon mustard seeds, toasted
fresh ginger, peeled and sliced

Trim and peel the carrots and cut them in half lengthwise.

Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 minutes. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots for longer).

Combine 1 cup of water with the vinegar, salt, honey, bay leaf, coriander, ginger, and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over the carrots.

Let cool to room temperature and then refrigerate in an airtight container for at least an hour and up to a month.

Recipe Notes
Substituting regular carrots: To use regular-size carrots, cut them into sticks about 3 to 4 inches long and 1/2 inch wide.
Substituting spices: Feel free to substitute an equal amount of other toasted spices such as cumin seeds, dill seeds, fennel seeds, anise seeds, or celery seeds. Add heat with a pinch of red pepper flakes.

Makes 3 pints
2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons kosher salt (iodine-free, if possible)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving approximately 1/2 inch headspace.

Tap jars gently on countertop to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they’ve returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.