Radishes lend themselves easily to Asian pickling. My last batch was a quick Japanese pickle in rice vinegar. I’d never tried a European style until I came across David Lebovitz’s radish pickle recipe. I didn’t have french breakfast radishes and had used my red radishes already, but I had a daikon radish that had gone unused. My daughter also uncharacteristically left some apples uneaten, and thus this pickle was born. The apples give a light sweetness that balances the vinegar but isn’t overpowering. Shallots are also very nice with apple. Next time, I’ll try adding tarragon.
1 medium daikon radish
1 apple (any type that’s firm)
1 cup apple cider vinegar
1 cup water
2 teaspoons sea salt
2 teaspoons sugar
1/2 teaspoon peppercorns
2 bay leaves per jar
An herb sprig (tarragon, thyme, dill)
1. Thinly slice daikon, apple and shallot.
2. In clean jars, pack slices (a little of each in each jar). Add some peppercorns and bay leaves and herbs (if using) to each jar. I got 4 pint jars from this recipe. If you come up a little short, add more radish, apple or shallot.
3. Simmer the remaining ingredients until the sugar and salt are dissolved and then pour into the jars.
4. If you have canning jars, these can be processed in a hot water bath. I left these in the pantry after sealing and opened after a week. The colors had faded, but the vinegar had taken on a slight pink tone.