How to Pickle Radishes & A Recipe To Get Started

Pickled Radishes

This week we are bringing you recipes that incorporate one of the culinary world’s hottest trends: pickled veggies. Better yet, we are focusing specifically on our beloved fall harvest, the radish.

Radishes are so easy to grow, full of nutrients, and a much under-appreciated veggie. If you are curious to start your own radish garden take a look at our guide to growing radishes.

Pickled radishes can be enjoyed on their own, as a salad topper, or as a delicious and crunchy addition to a sandwich.

After trying these recipes, you will not want to stop pickling your veggies.

How To Pickle Radishes

The first step to making any recipe with pickled radishes is actually pickling your own radishes. Imagine how satisfied you will be knowing that you grew your own radishes, pickled them, and then made a delicious dinner with them too!

Ingredients & Tools

Sterilized mason jar with a lid
Fresh radishes
- This recipe calls for about 1 pound of radishes
1 cup water
1 cup white vinegar
2 teaspoons salt
2 teaspoons sugar
½ teaspoon crushed peppercorn
1-2 cloves of garlic, peeled

Directions:

Prepare your radishes; thoroughly wash and remove leaves and stems.
- Slice the radishes thinly into rounds, and place in a sterilized jar.
In a saucepan, bring your water, vinegar, salt, and sugar to a boil, until the sugar and salt are dissolved.
Remove from heat and add the peppercorns and peeled garlic.
Pack the radishes in your clean pint-sized jar, and pour the hot liquid over them
- Be sure to add the garlic into the jar as well.
Seal the jar and allow it to cool. Give the radishes at least 2-3 days to pickle
- Your radishes can pickle for up to 4 months in the fridge.
Enjoy!

Along with radishes, arugula is another fall-garden favorite! This hardy leafy green makes a beautiful addition to your garden, as well as your dinner table. Enjoy this delicious taco recipe from Cookie and Kate with your fall veggie garden harvest.

Fresh Arugula & Black Bean Tacos w/ Pickled Radish

Recipe by Cookie & KateCourse: MainCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

600

kcal

We got this incredible recipe from Cookie & Kate! We liked this recipe so much we wanted to share it with you.

Ingredients

Jalapeño-lime Dressing
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 1 large lime)
1 tablespoon chopped jalapeño (about 1 medium jalapeño), membranes and seeds removed
½ teaspoon Dijon mustard
½ teaspoon honey (or agave nectar)
¼ teaspoon ground coriander
Freshly ground black pepper
⅛ teaspoon fine grain sea salt
Spicy Black Beans
2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
1 small yellow or white onion, chopped
1 tablespoon olive oil
1 tablespoon ground cumin
⅓ cup water
Sea salt and black pepper, to taste
Everything Else
8 corn tortillas
4 to 6 cups arugula
1 avocado, pitted and sliced into thin strips
⅔ cup crumbled feta
Pickled Radishes
Optional garnishes: freshly ground black pepper, red pepper flakes and/or hot sauce like Cholula

Directions

Jalapeño-Lime Dressing
In a small bowl, combine all of the listed dressing ingredients. Whisk until emulsified.
Spicy Black Beans
Warm the olive oil in a large saucepan over medium heat.
Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to a simmer.
Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans.
Remove from heat, season with salt and pepper, and cover until you’re ready to serve.
Warm Tortillas
Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally.
You can also warm your tortillas directly over a low flame on a gas range.
Putting It All Together
Just before serving, toss the arugula with enough dressing to lightly coat the leaves (you will probably have leftover dressing).
Spread black beans down the middle of each tortilla.
Top with sliced avocado, pickled radishes, a small handful of dressed arugula, and a sprinkle of crumbled feta.
Finish with a couple dashes of freshly ground black pepper, red pepper flakes, and/or hot sauce.