I’m excited to see the return of radishes. It gives me the chance to provide another pickling recipe for those of you into that sort of thing. This is from Roy Eyester at Rosebud. Cut the recipe in half for a small bunch of radishes.
Ingredients:
1 tablespoon fennel seed 2 cups red wine vinegar 1 cup soy sauce 1/2 cup orange juice 1/2 cup brown sugar 1/4 cup kosher salt 1 tablespoon fresh ginger 1 teaspoon crushed red pepper 1 garlic clove, smashed thyme to taste 2 pounds radishes, sliced or quartered
Preparation:
In a dry skillet, toast fennel seed until slightly brown. In a medium saucepan, combine fennel seed, vinegar, soy sauce, orange juice, brown sugar, salt, ginger, pepper, garlic and thyme. Bring to a boil and dissolve salt and sugar. Remove from heat and cool slightly. Put radishes in a quart canning jar and pour pickling liquid over them. Refrigerate at least 2 days before serving.