From farm Workshare Carol
1 bunch radishes
3/4 cup water
3/4 cup white or apple cider vinegar (I used white)
3 T honey or maple syrup (I used honey)
2 tsp salt
1 T red pepper flakes (use less if you prefer less spicy
1/2 T whole mustard seeds
Optional: Garlic cloves, black peppercorns, fennel seeds, coriander seeds
1. Thinly slice radishes and pack into pint canning jar. Top with red pepper flakes and mustard seeds. I added one garlic clove to each jar along with 1/2 t peppercorns, and 1/2 t coriander seeds.
2. In a saucepan, combine vinegar, water, honey, and salt. Bring to a boil and then pour over radishes. This makes slightly more than enough for one jar. For instance, I had 10 jars of radishes and turnips and I made 9 batches of brine. I had nearly 2 cups left over so maybe could have done it with 8 batches.
3. Let cool to room temp then place in refrigerator.
I am not sure how long they last in the fridge because we are eating them so fast. I found one source that says they will last several weeks.
*Save your pickling juice. Add to the pickling juice (and all the spices that are in it) about 1 cup of raspberries and 2 to 3 TBSP of olive oil. Blend in a blender until smooth. Makes delicious sweet & spicy raspberry vinaigrette.