|Pickled watermelon radish.|
After eating that first jar of pickled radishes, I decided that I would not only try to grow the Black Spanish Radish (I'll be trying my hand at this in the fall--ordering seeds from the Sand Hill Preservation Center), but that I would also try pickling other radishes.
When I saw the watermelon radishes at market a few weeks ago, I knew that they would make a beautiful pickle. I got a couple bunches, one of which included a radish that was the size of both of my fists put together (and trust me, I do not have small hands). I tasted them as I was preparing to can, and they were quite spicy and crunchy--perfect for pickling. Once I peeled and cut up the radishes, I stuffed them into three pint jars with garlic, ginger, whole coriander seeds, yellow mustard seeds, and black peppercorns. I used a brine solution that had slightly more vinegar than water (as radishes are in no way acidic), and about a teaspoon and a half of salt per pint. Once I processed the jars in a boiling water bath, the radishes gave off some of their brilliant pink color and tinted the brine--although not so much that I can't discern a little of the white and green on the outside of the slices. They're easily some of the most beautiful pickles I've ever made, and I think they'll be every bit as good as the Black Spanish Radish pickles I made last fall.