Midday Fix: Pickled radishes

Chandra Ram

Plate Magazine

www.plateonline.com/

Pickled Radishes
Recipe courtesy of Executive Chef/Owner Kevin Johnson, The Grocery – Charleston, S.C.

Yield: 5 quarts

Ingredients
1/2 cup plus 1/2 tsp salt
5 cups water
4 lbs radishes, trimmed, halved and quartered
5 star anise pods
5 fresh ginger slices
5 jalapeno slices
5 garlic cloves
4 cups white vinegar
3 Tbs white sugar
1 tsp red pepper flakes
2 tsp mustard seed
2 tsp coriander seeds

Directions:
Dissolve 1/2 cup salt with water. Add radishes; cover and refrigerate for 8 hours or overnight. Drain and rinse radishes and divide equally among sterilized glass pint jars. Add 1 pod of star anise, 1 ginger slice, 1 jalapeño slice and 1 garlic clove to each jar. Combine remaining ingredients and bring to a boil. Pour brine over radishes, leaving at least 1/4-inch of headspace, and place lids on top. Lower jars into boiling water and set timer for 10 minutes once water returns to a boil. Remove jars and place on a towel to cool slightly, about another 10 minutes. Invert jars and leave for at least 12 hours. Check lids to make sure they are sealed properly.

Tips:
Shop the farmer’s market to get the freshest produce while in season
Collect jars and lids in a variety of sizes, but be sure to use lids that will seal
Use lined tongs to place jars in boiling water without risk of splashing yourself
Line bottom of a pot with a towel to avoid cracking or breaking jars
Serve pickles with meats, charcuterie platters or on sandwiches to balance the flavors

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