Midday Fix: Pickled radishes

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Chandra Ram

Plate Magazine


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

Yield: 5 quarts

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

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.

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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