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Recipe for 1 litre (35 fl oz) jar
Whole Pickled Radishes in Brine Recipe
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| Pickled Radishes Recipe |
We love making this ferment with breakfast or cherrybelle radishes and serving the radishes whole, as is, on each plate. Getting to know what a vegetable tastes like when fermented on its own before trying it mixed up with other ingredients is valuable culinary knowledge.
Whole Pickled Radishes in Brine Ingredients
- 2–3 bunches of breakfast or cherrybelle radishes (20–30 radishes depending on their size)
- 1 grapevine leaf
- Basic Brine, to cover
Whole Pickled Radishes in Brine Preparation
- Rinse the radishes to ensure no soil or dirt particles are left on the skins. Grab each bunch about 3 cm (1¼ in) from the base of the radish and twist or cut the stems off so that each radish has approximately 2–3 cm (¾–1¼ in) of stem still intact.
- Line one side of a clean jar with the grapevine leaf. Pack all the radishes tightly into the jar. Cover entirely with the Basic Brine and weigh down to keep the radishes submerged. Cover the jar with an airlock or a slightly loose lid and set it on a tray to catch any overflow. Keep the jar in sight in a cool location, and make sure to top up with fresh brine if the brine levels have dropped below the vegetable line.
- Ready to start eating in 1–3 weeks. Keep in the fridge once you are happy with the level of acidity.
