Well folks, I have been away from the blogging keyboard for awhile.   I am not sure if I will try to make this a regularly scheduled even again or not, as my goals have shifted a good bit after arriving here in Kentucky.  Those last few weeks in Tucson were just an absolute trial.  I felt like the house was literally sucking the energy out of me, so I let a lot of things go that I really enjoyed, including this blog.

However, going back to that period is not really that much fun.  So instead, I will just do a quick share of something fun.

As I mentioned a bit earlier today on our Facebook page, we had some leftover pickle brine and we tossed some radishes into it, which turned out to be amazing.  It was leftover bread and butter pickle brine, so the sweet brine worked out great with the slightly spicy radishes.  We just took the radishes that were too small for our dinner salad, sliced em in half, and chucked em in.  48 hours later, they were delicious.

Well, today when we went out to the garden, we had an incredible bounty of radishes waiting for us.  They are all coming to the finish at the same time.  So we went through and picked a ton of them while they were a bit smaller, because they are less spicy that way.  I didn’t think to take a picture of the radishes before we cut them, but here are the tops.  It was a bunch.

Radish Tops

Radish Tops

So rather than simply using leftover brine again, we decided to make our own radish brine.  So I can actually expand on my 13skills goal, and work on homemade pickling and lactofermentation, despite forgetting about it for a few months.

So here is the Ayers family pickled radish recipe   We tasted the brine after we were done, and it was absolutely amazing, I will let you know how the radishes taste when they are done.  Anyone else know a good pickled radish recipe  Share it with us, and I will share it with our Facebook page and give you the credit to your blog or site if you have one.

Ayers Pickled Radishes:

Apple Cider Vinegar (splash)

White Vinegar

Honey (1 Tsp)

Dill (Dried or Fresh)

Black Peppercorns

Minced Garlic (1 tsp)

Kosher Salt

The finished products

The finished products

Take all the above ingredients and mix together at the bottom of a canning jar.  I didn’t include a lot of measurements, because we didn’t measure much.  You can taste brine, so season to taste.  If you want sweeter, add more honey.  More sour, more vinegar.  Etc.  Once that’s all in place, stir it up really well.  Then toss in your radishes, fill the empty space with water, put the lid on and pop it in your fridge.  Start tasting after a few days and see how they are turning out.  The longer they sit, the more the flavor will change, so don’t hesitate to taste every so often.