black radish, coriander seeds, Daikon radish, garlic cloves, ginger root, pickled ginger, pickled radish, pickling, refrigerator pickle, vegetarian
A COUPLE POSTS AGO I wrote about the wonderful radishes growing in the garden. There are quite a few of the daikon and black ones and I thought they might make an interesting and tasty pickle.
A week ago I pickled them using a recipe based on this one I found a few years ago on A Way to Garden.
I made one quart using daikon and black radishes, some daikon radish greens, sliced ginger root, garlic cloves, white peppercorns, and whole coriander seeds. I let the jar sit on the counter loosely capped until Saturday and then into the refrigerator. They are salty, vinegary, tangy, and garlicky; just about everything desirable about pickled anything. The ginger however, is hot, hot,hot—that was a surprise!
Linda Ziedrich said:
That’s a lovely pickle, Gretchen.
HI Linda! Thanks for you kind comments. As you can tell, I have been absent from posting, wrapped up so to speak with December activities. The radish pickle is wonderful and the ginger continues to mellow so it is not so hot. I will most likely repeat this one soon.