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Post by eyeofthestorm on Apr 30, 2010 13:42:19 GMT -5
Here is the recipe I based mine on: www.foodnetwork.com/recipes/tyler-florence/quick-pickled-radishes-recipe/index.htmlHere's what *I* actually did: 10 medium to large radishes - cut off tops, slice thinly, place in non-reactive bowl. - 1 quart white vinegar
- 1 cup white sugar
- 1/4 cup pickling spices
- cut up stems from two young garlic plants
- 2 tablespoons dried fennel seed
Place in pan, bring to boil. Pour over radishes and let cool. When it reaches room temp, serve or place in quart jar and put in fridge. I like 'em. They are quite sour, but not hot in any way. The pepperyness of the radishes is gone.
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Post by Valerie on May 3, 2010 8:36:19 GMT -5
About how many cloves of garlic do you think that would equal out to? I don't have any young garlic plants to take stems off of.
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Post by Granny Smith on May 3, 2010 8:54:01 GMT -5
Since mature garlic is stronger than the leaves, I'd go with 1 small one (2 if you really love garlic)
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Post by meemo on May 3, 2010 15:14:15 GMT -5
I love radishes. This stuff sounds so good. I'll be making some. Henrys dad had a bunch of them the first yr we was here. I didnt think about picklin them. Actually, I have an empty tub out back. I may fill that sucker up with dirt and plant some.
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Post by Valerie on May 5, 2010 12:08:12 GMT -5
Do it, Peggy. They grow really good in pots!
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