Tangy and flavorful, these fermented radishes make the best radish pickles. Use these fermented radishes on top of tacos, huevos rancheros or as the perfect pairing to your lunchtime sandwich. Makes 2 1-quart jars.
2 1-quart (liter) wide mouth mason jars, sterilized with boiling water before using
Ingredients
6cupsradishes
2tablespoonpeppercorns
1teaspoonRed pepper flakes(Optional)
3tablespoonkosher salt
6cupsfiltered wateror boiled 20 minutes to remove chlorine if on city water
Instructions
Make a brine of 6 cups water to 3 tablespoon sea salt and stir to dissolve.
Wash radishes well. Remove tops and cut crosswise into ¼” rounds.
Place peppercorns and red pepper flakes in the bottom of each sterilized quart jar. Add sliced radishes on top of spices and pack them in as evenly as possible, leaving slightly more than an inch of headspace at top of jar.
Pour brine over vegetables, leaving 1 inch of headspace (you may have some brine leftover). Top with fermenting weight to keep radishes submerged.
Close jar with airlock or pickle pipe and fasten gently with jar ring. Leave to ferment at room temperature 5-10 days. These will likely turn cloudy as they start fermenting and small bubbles will occasionally be rising.
Once the initial fermentation period is over (it is over when you decide you like how they taste), these are ready to enjoy. Top with a regular canning lid and move jar to cold storage if not storing in your fridge to eat right away.
Notes
It is important to start with properly sterilized jars before beginning. Simply run them through your dishwasher with a hot drying setting or place the clean jars in a pot of boiling water for 5 minutes before draining and using. Note: If you don’t have airlock lids, put regular canning jar lids on and undo it once or twice a day to release gases (burping the jar) or use a coffee filter secured on top. If you don’t have a fermenting weight or something similar, fill a small plastic bag with about ½ c water, seal and put on top of radishes.These will last 3-6 months if stored properly, harder vegetables tend to last longer than softer vegetables.