RADISHES IN A PICKLE

19 Monday Nov 2012

Posted by backyardnotes in Canning & Preserving, Pickling

Tags

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!

RADISH FEVER!

26 Friday Oct 2012

Posted by backyardnotes in EAT!, Fall, Vegetable garden

≈ Leave a comment

Tags

backyard farm, black radish, Daikon radish, food, french breakfast, planting radishes, radish salad, Radishes, Shrinmei radish

French Breakfast, black, New Crown Daikon, Round Core Shrinmei & Easter Egg.

IT’S A FEAST OF RADISHES HERE at Backyard Farm. Most were planted mid-to-late August. The smaller French breakfast type are now getting a bit hot and woody/spongey. The large daikon type radishes are probably good for another month or more if they don’t become buggy as they grow larger and some of the black radishes are golf ball size or larger.

Pretty round core and assorted radishes.

So far, the favorite is the red centered round core – so pretty, tasty and photogenic! Lots of paper thin slices tossed with a bit of lemon juice, finely chopped parsley, some olive oil, and salt make for a wonderfully sassy and refreshing salad. The daikons are sweet with just a little heat; the black radishes have some heat, need peeling, and good for raw eating if sliced paper thin, but are probably best when cooked (like turnips).

Got a favorite radish variety or ways to eat them?