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A Jew's Bouche

Culinary adventures in a (tiny) kitchen playground

Pickled Radishes with Jalapeño, Carrot, Garlic, and Dill

12/13/2015 by AJB Leave a Comment

Pickled radish, carrot, jalapeno, garlic, and dill

As Chanukah draws to a close tomorrow, so does the fried-food bingeing.  I don’t know about you, but I’m ready for something fresher and lighter.   It helps that (surreal as it is) we’re having extraordinarily mild weather for mid-December and the temperature is expected to get well into the 60s today.  All this makes today the perfect day for pickled radishes with jalapeño, carrot, garlic, and dill.

My recipe is based on David Lebovitz’s version using long radishes.  I’m using the smaller, round variety and added a few extras to my preference.  It’s a very flexible recipe, so you can throw in whatever you like.  I chose to put my radishes in whole (which requires more pickling time) and my carrots and jalapeños as stickes, but you can just as well do slices or whatever.

Pickled Radishes with Jalapeño, Carrot, Garlic, and Dill
Note The radishes can be left whole, quartered, or sliced into rounds (same for the garlic, jalapeño, and carrot). Larger pieces may require more pickling time. I used honey, but you can substitute any other sweetener to equivalent sweetness.  The more seeds you leave on the jalapeño pepper, the hotter it will be.
Ingredients
  • 1 bunch radishes
  • 1 cup water
  • 1 cup white vinegar
  • 2 tsp sea salt
  • 2 tsp honey
  • 1/2 tsp peppercorns, crushed
  • 1-2 cloves garlic
  • 1 jalapeño pepper, deseeded
  • 1 carrot peeled
  • 3-4 sprigs fresh dill
Instructions
  1. Boil the water, vinegar, salt, and honey until the honey and salt are dissolved. Remove from heat and add the peppercorns, garlic and jalapeño.
  2. Pack the radishes in a clean pint-sized jar, and pour the hot pickling liquid over them, then add the garlic, jalapeño, carrots, and dill.
  3. Cover and let cool to room temperature, then refrigerate. The radishes will be ready to eat after 24 hours.
Here’s one way I like to use them for a light but satisfying snack or lunch, just toss with seasoned chickpeas and cilantro.  Done.

seasoned chickpeas with cilantro and pickled radish-2 AJB-1

Filed Under: Food! Tagged With: appetizer, condiment, condiments, pickled, pickles, preserving, radish, vegan, vegetables, vegetarian

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