David Lebovitz’s pickled radish inspired this variation. When I read his post, I had nothing but daikon radishes around, and there were some apples that needed to be used. Then I thought that shallots would be a nice addition. The tarragon I added with cornichons in mind, as my favorites are made with that herb. It also seemed very French to me, and Lebovitz blogs in Paris. In the end, the shallots tie all the flavors together and make the pickle decidedly savory, despite the apple.
Ingredients for the brine:
2 cups of vinegar
2 cups of water
1 tablespoon sugar
1 tablespoon salt
Ingredients for the pickle:
3 medium daikon
4 sprigs of tarragon
1 tsp of peppercorns
1. Prepare the brine. Add everything to a pan and bring to a boil. Stir until all of the sugar and salt are dissolved.
3. Layer the veggies in 4 jars, placing one sprig of tarragon and 1/4 tsp of peppercorns in each jar.
4. Pour the hot brine into the jars, covering the layers of pickle. Add the lid and screw on tight, to seal.
NOTE: Using hot brine usually seals the jars as the brine cools, but you could also process the jars as you would anything you had canned. Since the pickle needs to sit for a week, you want the jars sealed.
5. Let the pickle sit at room temperature for 1 week.
These are yummy on sandwiches and with cheese plates. I’ve had them on buttered bread and with mock chopped liver. They would be good along with a pot au feu or chopped and added to potato salad. Mostly, though, I just like them plain out of jar!