Pickled Radish

[BGKYSmoker]

Son in law got a bunch of radish from his garden, asked if I could make these like the eggs.

Yup

 

[Steve H]

They might discolor. But they are good!

 

[BGKYSmoker]

They might discolor. But they are good!

Yeah the red did a bleed a bit, but he will still whoof em down.

 

[chopsaw]

Yeah the red did a bleed a bit,

Yup . They stay nice a crisp though .

 

[Steve H]

Yup . They stay nice a crisp though .
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Yup! They stay nice and crisp. I'm waiting for some fresh ones to do a couple of quarts.

 

[chef k-dude]

Love radishes, raw with salt and pepper, pickled, sauteed. I think I like raw best but I like powerful spicy flavors.

Daikon radishes are already white, so no weird color bleed using those. I used to pickle those when I was on my pickling and kimchi kick. That phase passed though! I could never get my pickles as good as store-bought, same with kimchi, but even with the good kimchi I get from the Asian market, I have to let it sit on the counter at room temp for a few days to fire up the fermentation, then in the fridge for at least two months to get it as sour as I like.

I dont think I've ever seen pickled radishes in the store though.

 

[BrianGSDTexoma]

I love my Radishes. I bet those are tasty Rick!