So admittedly Jenn and I have been on a kick lately for pickling things.  We really can’t wait until it’s fall crop time so we can pickle our own beets.  I don’t know what it is, maybe the heat of the summer leaching something out, but I can’t get enough of eating these things.  Could be replacing some sort of imbalance in my body.

Anyway, after the bumper harvest of even more radishes this morning, we decided to make a second batch of pickles, since the others ones are so far along.  It wouldn’t work out quite right to have them this far apart in relative pickling age and to stack them up now.  We also wanted to go for a slightly sweeter recipe than we did last time, since the radishes were a bit bigger, we figured they would be spicier as well.

So here is our recipe this time.

Sweeter Pickled Radishes:

1 Teaspoon of whole peppercorns

A heaping teaspoon of minced garlic


A rounded teaspoon of dill

Half a teaspoon of kosher salt

3 teaspoons of honey

Splash of unfiltered apple cider vinegar

Add a little white vinegar to allow you to swish it around and mix it all up at the bottom of the jar.  At this point you should be tasting your mixture to see if it is the flavor you are going for.  If it is, go ahead and add enough white vinegar to fill up the jar to the desired level for your radishes.  It’s much easier to fine tune the flavorings when the mixture is smaller.

So far the mixture is delicious.  Jenn sliced up the radishes and put them in the mixture so they can absorb the flavor.  So far so good.

A quick follow up too.  Here is what our other batch looks like 5 days in.


You can see the red color is leaching off of the radishes.  Upon tasting them, they are getting even more excellent.  They would be absolutely awesome on a hot dog.  They were great with some sausage the other day, but I know a hot dog would just light up with these babies.  Any of the radishy sharpness is long gone, and they just taste amazing.

What we really need to do is get some apple cider vinegar with mother, so that we can make our own PRObiotic pickled things.  I don’t know if that will affect the taste or not, but they will be even healthier that way.   I can’t wait.