These pickles are infuriatingly beautiful. Our distinctly red exterior white interior radish has made love with it’s brine and they have become one. Why am I always giving vegetables human tendencies? Probably the same reason everyone I meet gets associated with an animal. I’m a pro at this, go ahead send me your photo to analyze, not my fault if your totem is a turkey. My infant son has no animal, so far hes gone from alien to peanut. Really why do little babies resemble peanuts SO. Much. I digress. Love these purdy pink pickles, they are some special and unique. Coriander, all spice, habanero chile. Zing! Jamaican jerk spice inspired pickles to the core. I hope you love them as much as I do, and desire to eat them on everything. They are quite satisfying with any fattier cut of meat or something rich and cheesy.
Apple cider vinegar was my choice as it is so healing and delicious. In the past when I was vegetarian I suffered from low HcL (hydrochloric acid) which is the healthy stomach acid that does the great initial job of breaking down our food. Funny enough, the condition of acid reflux is typically cause by low HcL. Products like (insert chalky sweet candy like substance here) actually exacerbate the condition and make matters worse over time. The best remedy is truly, apple cider vinegar, with each meal until your stomach acid is able to regulate itself to a point where you don’t experience the reflux effect. Tantalizing stuff right? Long story short, that’s just one of the therapeutic uses ACV has.
Now I know you must be wondering if you could pickle these using the wild fermentation technique, aka, substitute vinegar and sugar for a salty brine and allow to ferment at room temperature for several weeks, resulting in a delightfully probiotic super powerful veg substance. The answer is yes. But you need to consider the intensity of the spices won’t be quite the same since they aren’t heated in any matter. However an equally flavourful addition would be some fresh garlic and pepper corns or caraway seeds or hot chilis. Today I am hooking you guys up with 2 recipes for these spicy pickled radishes, one wild-fermentation version and one quick pickled vinegar version, yeehaw!
- 2 bunches of radishes, cut in halves or thinly sliced
- 2 Cups apple cider vinegar
- 2 Cups water
- 2 Tbs cane sugar
- 1 tsp sea salt
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp allspice berries
- 1 habanero pepper, very finely minced, seeds removed (use half if you want things a little less spicy)
- In a saucepan heat vinegar, water,sugar and spices to a simmer. Turn off.
- Add habanero pepper and salt.
- Place radishes in one large or 2 small mason jars, pour mixture over top and allow to cool.
- Leave in the fridge overnight or at least for a few hours to chill.
- Enjoy with everything!
- Best when consumed within 2-weeks to a month.
- 2 bunches of radishes, halved or sliced
- 2 Tbs of sea salt (any non-iodized salt will do)
- 4 Cups of pure water
- 2 whole garlic cloves, peeled
- 1 tsp peppercorns
- 1 habanero, finely chopped
- Mix together the water and salt until the salt is dissolved, mix in habanero.
- In a large mason jar or 2 smaller mason jars, add the radishes, distribute the peppercorns evenly.
- Cover with the salt water brine mixture, leaving a bit of space at the top but making sure the radishes are completely covered with brine.
- My habit it to bang the bottom of the jars on a table a few times to force any air bubble to rise to the surface. Seal well and allow to sit at room temperature anywhere from 2 days to 2 weeks. Check them often to taste and see if they are "ready" for your palates perspective.
- Refrigerate after opening.