Black Radish Pickles have a sweet and spicy kick from the brine and delicious heat from the radishes. They capture the flavor of black radishes perfect for the summer season.
Not that I’m really hoping summer will be over soon, but yeah. I hate heat. My genes are mainly Scandinavian.
Me + heat = melted miserable
But, summer produce? Honestly, I want it to last forever. But that’s not realistic. So, what’s a food blogger to do? Head to the kitchen to figure out how to save summer in a jar, or a freezer, or a bag.
I have been known to be up to my elbows in a bushel of peaches for canning. I’ve jammed and jellied my way through countless pounds of berries. And I’ve frozen more than my fair share of produce, too. However, I’ve never dried anything. We don’t have a dehydrator. I think that may be on the wish list for this Christmas. Pickle? Not really.
I love picked okra, but okra’s not really cheap in these parts. I love pickled green beans, but just never felt the urge to get in the kitchen and make my own. And I LOVE pickles. But, for some reason, I’ve never made pickles. I have no excuse. I have the recipes from my mother and her mother, I think? So, heirloom recipes should be the perfect reason to make some pickles.
But, my dear readers, I’m never one to make typical recipes. At least, I try not to make typical recipes. And these black radishes I get from the farmers market truly inspire me to make something different. These radishes spoke to me and asked me – no TOLD ME to make pickles with them. So, I did. And they’re definitely different, but good different.
For those that have never had a black radish, take a regular radish and them mix it with some black pepper. These babies have the biggest kick of any radish I’ve ever eaten. They put spicy little red ones to shame. So, be prepared.
Now, the brine is a typical quick pickle brine. It’s vinegar, water, sugar, and some herbs and spices. This recipes makes enough for one quart. For me that’s one maybe one and half black radishes. Because these suckers are HUGE! But, you could use any radish with this recipe. Just make sure you have enough to fill your quarter jar.
These almost have a bread and butter pickle type taste due to the radish and the amount of sugar. I didn’t want them to be super sweet. I didn’t want them to be sour, I just wanted a little sweet, some spices, and some kick. Which is exactly what I got in this jar of pickles.
Today, we’ve got canning, dehydrating, fermenting, freezing, and pickling going on today. The #SundaySupper crew has really stepped up and shown us how to preserve the delicious summer bounty this week!
What’s your favorite way to preserve the flavor of summer?
Black Radish Pickles
Black Radish Pickles have a sweet and spicy kick from the brine and delicious heat from the radishes. They capture the flavor of black radishes perfect for the summer season.
Ingredients
- 1 1/2 cups white vingar
- 1/2 cup water
- 1 tablespoon sugar
- 2 teaspoons black peppercorn
- 1 teaspoon coriander
- 1 teaspoon mustard seed
- 1/2 teaspoon allspice
- 1 whole bayleaf, crushed
- pinch crushed red pepper
- 1 large black radish, thinly sliced (or 2 cups)
Instructions
- To prepare the jar, bring a large pot of water to a boil. Carefully place the jar in the water and boil for 3 to 5 minutes. Add the ring and the seal and boil 2 to 3 minutes. Remove from heat and cool.
- Place the radish slices in the jar and set aside.
- Combine first 8 ingredients in a saucepan over medium-high heat. Bring to a boil and simmer until sugar dissolves; about 2 to 3 minutes.
- Pour the vinegar mixture over the radishes and place in the refrigerator. Refrigerate at least 2 days before serving.
Canning
- Blackberry Chia Seed Jam from Books -n- Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Peach Jam from Cosmopolitan Cornbread
- Spiced Vanilla Rhubarb Jam from Hezzi-D’s Books and Cooks
- Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
- Watermelon Butter from Palatable Pastime
Dehydrating
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
Fermentation
- Simple Pickled Cabbage from Simply Healthy Family
Freezing
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
- Summer Veggies from Momma’s Meals
Infusing
- Raspberry Vinegar from Magnolia Days
Pickling
- Black Radish Pickles from A Kitchen Hoor’s Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane’s Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in oil or butter
- Garden Herb Butter from An Appealing Plan
- Spinach and Pistachio Pesto from Bobbi’s Kozy Kitchen
And for even more help and support
- 5 Food Preservation Tips from Sunday Supper Movement
Diane N says
I noticed there is no salt in this recipe…is that correct?
Chris says
Yes, that’s correct.
Sarah Reid, CNP (@jo_jo_ba) says
I’ve always wanted to try black radish! This looks delicious!
Christie Campbell says
Thank you! They’re really good. If you can find them, buy them!
Cindy Kerschner (@writelane) says
I never heard of black radishes. Something new to try and then pickle them!
Christie Campbell says
I couldn’t resist buying them either. Every time I see them at my fave stand I get them. So good!
Wendy, A Day in the Life on the Farm says
I have never even heard of black radishes. I will have to take a look next time I’m at the Farmer’s Market.
Christie Campbell says
They’re really good! Super spicy, but good!
Renee Dobbs says
What a fantastic inspiration you had with the black radishes. I need to look for them at my local market. I think these would be great on or with so many things.
Christie Campbell says
Thank you! They really are versatile for many dishes and cuisines.