Perfectly Pink Quick Pickled Radishes (umeboshi).

I love quick refrigerator pickles. It is a great way to make a little bit of something. It doesn't take much time or effort and you get pretty immediate results. I can pop out a few pints in between kids and garden and sunshine.  And you never  cook the vegetables/fruit in a water bath or pressure canner, so you always end up with such fresh and crisp flavors. I like having small batches too. So I can make new batches with the season, and not get tired of any one thing. 

These quick radish pickles are great on their own (I should know, I ate them non-stop as I took the photos. Ahem.), on top of a salad, as a side for just about anything, or with a cheese and meat board. SO delicious. And they are not too weird or strong for kids either. The bright pink color helps. 

Pink Pickled Radishes (Umeboshi)

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{wholly rooted}

The perfectly pink ume plum quick pickle. The perfect combination of sweet, tangy, and crispy. Great on their own, or over a salad, on a cheese & meat board, or replacing anything that would be perfect with a pickle.

{ingredients}

• 1.5 pounds whole radishes

• 1 1/4 cups good quality apple cider vinegar

• 1/4 cups ume plum vinegar

• 1/2 cup water

• 1/4 cup honey

• 2 tsp sea salt (plus some to sweat radishes)

• 1 clove garlic, minced

• 1 tsp pickling spice

• 1 tsp dried ginger root

• optional: 1 tsp peeled and finely sliced turmeric root

Slice radishes into thin rounds. Place in a colander and toss with a teaspoon or so of sea salt. Let it sit and exude liquid while you do the rest of the prep.

Heat vinegars, water, honey, sea salt, and dried ginger in a pot on the stove. Bring to a simmer. Add garlic, pickling spice, and the turmeric if you are using it. Remove from heat, let sit a moment.

By now your radishes have let off a bit of liquid. Rinse well under cold cold water.

Pack radishes into 2 pint jars.

Pour hot vinegar mixture over the jars. Tap the jars gently or stir a bit with a skewer to remove air bubbles. Add some more liquid if your level drops when you do this. Leave about 1/2" headroom. You are not bath canning, so air bubbles and headroom are not critical. You just want to be sure your radishes will stay covered in the liquid when refrigerated.

Wipe your rims, and cover tightly with either a plastic canning lid, or create a barrier using wax paper or cling film before screwing on your metal lids (the vinegar will do funky things to your metal so you want a barrier).

Let cool to room temperature.

Refrigerate 24 hours before eating. Eat within about 2 weeks or so, while radish slices are still nice and crisp. They are so good they will not last 2 weeks.

This makes 2 pints.

Published April 25, 2014

This recipe calls for ume plum vinegar. It comes from umeboshi plums. You can use all apple cider vinegar, but the ume plum vinegar adds such a great flavor and color. This vinegar adds a bit of depth so this pickle is sweet and sour and twangy and mild all at the same time. It is a good match for the peppery bite of radishes. 

If you don't have pickling spice you can crush 7 or 8 peppercorns and use that. I always keep pickling spice around (and it is easy to make your own!). I like one that blends clove, bay, allspice, peppercorns, juniper, coriander, mustard, dried chili, and other aromatic herbs. I make a lot of quick pickles and find that I am using it all throughout the season! 

I am ridiculously excited to get into the season of dirt on my hands, planting, and harvesting from my garden. What we eat from May to November is  directly related to what is fresh in our garden, and when CSA season begins, what is in our weekly share. Spring radishes always signal the beginning of gardening season to me. It is ON!