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.
- 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
- Boil the water, vinegar, salt, and honey until the honey and salt are dissolved. Remove from heat and add the peppercorns, garlic and jalapeño.
- 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.
- Cover and let cool to room temperature, then refrigerate. The radishes will be ready to eat after 24 hours.