Ingredients
- 4 bunches radishes, washed and spit down the middle with a little stem (about 1/2-inch) still attached
Pickling mix:
- 1 quart champagne vinegar
- 1 cup white sugar
- 1/4 cup pickling spices
- 2 cloves smashed garlic
- 2 stems fresh wild fennel (optional if you don't have it, or use 2 tablespoons dried fennel seed
Directions
Take a large deep dish and lay the radishes out in it. In a large pot add the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve.
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By justtasteit
on November 23, 2010
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I would beware of making these on Thanksgiving if you are hosting - they leave behind a MAJOR odor! Looking forward to trying them when they're cool.
By bjhjbauers_12088570
Manitowish Wate...
on November 22, 2010
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does anyone know~ will these keep well if i make them a few days a head of time? thanks! :
By courtneysherwoo...
Portland, OR
on August 12, 2010
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Very tasty, great way to use up surplus radishes from the garden. Yum!
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