Radishes are so delicious especially in the summer and they flood the farmers market just begging to be saved for the winter. The more pickles I make the more I value vegetables that don’t require too much pre-prep and have a brine that doubles as a salad dressing – these definitely fit the mold.
This is based off a Pinterest find that I tweaked after finding there was not quite enough liquid and to add a bit more spice to make the brine more flavorful as a salad dressing.
I grabbed 3 large bunches of radishes from the farmers market – cut the greens off and save for radish green pesto
Cut radishes in quarters (halves if they are small) and mix with the salt in a large bowl and cover with ice. Set aside.
In a medium size pot bring the rest of the ingredients to a boil.
Rinse off radishes and add to liquid. Bring back to a boil and then remove from heat and add to jars.
You can sterilize and process the cans or throw them into the fridge – your choice.
So beautiful, so delicious!
3 radish bunches
1/4 c salt
2 c Apple Cider Vinegar
3/4 c sugar
1.5 tsp Coriander Seeds Whole