A Ruby Red Crunch
How much do I love my beet radish pickles?
Oh so much.
They are crunchy, garlicy, and so very, very pretty. And I can’t seem to stop making them. This is the third batch.
For these six pints, I used six bunches of radishes, half a head of celery, four beets, and a bulb and a half of garlic. I’m stocking up for winter it seems—if they last that long!
The recipe is here, but I strongly recommend using radishes rather than turnips. I’ve done both and the radishes are better by far. Crunchier, with less of a distracting turnipy flavor.
Enjoy them on sandwiches, eaten out of a bowl with a spoon, or just line them up on a window sill and admire their deep ruby redness.
They may just be the prettiest pickles ever.
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24 comments:
What a lovely color indeed. You have so many! ;-) I need one! or Two!
Wow - those are gorgeous. And they look delicious, too. Sweet pictures, Tea.
they are a lovely color! and I'm sure they must taste wonderful, hope they last through winter, although I have a feeling you'll be making another batch...soon. :)
Sold! (Again ... and this time I know just where to get the radishes ...)
Beautiful photos, Tea. I've never heard of radish pickles. Now I've got to try them for myself, thanks to you!
Too cute!
I think you just converted a whole slew of us.
Thanks, Bea--you can have some if you come and fetch them (I'm going to get you out to SF one way or another!)
Jen--from such an accomplished photog, I'll take that as high praise. Thanks:-)
Kat--thanks, they do taste good. I tried to make akakabu tsukemono recently and it did not turn out so well:-(
AK--yes, I believe radishes are the key. If you try them, let me know what you think.
Christine--I hadn't heard of them either, but I am a convert now!
CC--perhaps I should have titled this A Ruby Red Crush, for I am smitten. Join the gang:-)
They *are* so pretty.
I am, historically, not a big fan of the radish. However, I am a huge fan of the pickle, so perhaps you'll make a convert out of me...
Do we need to have an intervention?
(-:
Beet + radish + pickle = TRUE LOVE. Perhaps we could negotiate a swap for some lovely fruit butter? :-)
Yes, they won't ast long when the radish pickle robber sees them in your window and smashes the window to get some,
dashing away into the foggy night!
OK. I want one of those bottles. What if I promise to not just stare at it, but also devour it?
The radish look glamourous.Lovely pics.
Unbelievable!! Crush indeed seems like it might be true love.
These look great--but do you have to cook the radishes before pouring the brince over them? The original recipe says to cook the turnips briefly, but I'd be afraid of overcooking the radishes.
Lla--I was never a radish fan either, but these don't have much of a radish flavor. They soak up the pickling flavor really well.
SGK--Seeing as I refuse to admit I have a problem (that's the first step, isn't it?), then perhaps you should keep an eye on me.
Sean--you've got yourself a deal!
Shuna--I'll be on the lookout for those pesky pickle robbers:-)
Bookeditor--a blogger as well? What a lovely surprise! One jar of pickles, coming right up.
Anupama--thanks! Who knew the radish could be so glamourous?
Tanna--I think I've had a crush on pickles for awhile, but this one, yes, it is true love.
Kasey--I've blanched the radishes each time (2-3 mins). I was worried they might lose their crunch but that hasn't been a problem for me. I am also canning them (as opposed to the original recipe which had them a refriderator pickles), so the whole thing gets boiled later on. Yet, happily, they still retain a crunch.
Could you please bring you a jar of those to Seattle? As the Chef likes to say, I'll give you a dollar!
That last photograph is a killer, my dear.
Absolutely gorgeous! I'm ever-so impressed.
This looks so delicious! I rarely pickle, but these seem to good not to. Beets are wonderful, I can just imagine eating them in a salata de conopida (cauliflower salad) or with struguri conservati (pickled grapes). If I make them anytime soon I will stop back here to tell you how they turned out!
-Hilary
I googled for radish pickle recipe and found this. Going to try it tomorrow. I have a bumber crop of radishs!!
Thanks
Butch Worrell
Goodlettsville, TN
What happened to the recipe - I can't find it and I, too, have a bumper crop of radishes - can anyone share?
Anon--the link to the recipe is above in the post, but here it is again: radish/turnip pickles
do they make you fart as much pickled as raw? My intestine just can't handle the radish anymore but would love a pickled variety if not to gaseous
Anon--I haven't noticed such a problem, but I also tolerate raw radishes with no ill effects. You might have to try for yourself to see how your system does. Best of luck.
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