Favorite Canned Pickle Recipe?

[DellaMyDarling]

I did use the above recipe, except for the seasonings.
We went with the pickling spice mix I had from general store.

And then...
I also used recipe to make whiskey pickled jalapeno salsa.


I'll let you know how they turn out. All jars are curing.

 

[frustratedearthmother]

Can't wait!

 

[Mini Horses]

Saw this today and sounds interesting. Pickled radishes. We all know how fast we can grow these, in a greenhouse, pretty much all year. Sounds a little spicy, too...I'm gonna try them next Spring.


VIA Mother Earth News....
I love the beautiful warm pink color of these pickles. The taste is sweetly hot, and using a mandolin to slice the radishes ensures a delicate pickle. Unfortunately, there is no USDA-approved recipe for canning pickled radishes, but since they are pretty much available year-round, I just put up a new half-pint when I run out. They hold for a few months in the refrigerator.



Ingredients:
• 1/2 cup white wine or champagne vinegar
• 1/2 cup sugar
• 1/2 teaspoon salt
• 6 radishes, very thinly sliced (1 heaping cup)
• 1 large shallot, cut into eighths

Instructions:
1. In a small saucepan, combine the vinegar, sugar, and salt and heat over medium-low heat, stirring until the sugar dissolves.

2. Add the radishes and shallots. Heat until the vinegar just begins to boil, then remove from the heat.

3. Have ready 1 sterilized half-pint jar, band, and lid. You do not need to use a new lid because you will not process this jar. Pack the radishes and shallots into the jar and refrigerate.

4. Allow the radishes to cure 1 week before serving. Save the extra pickling liquid to use in salad dressing.

 

[frustratedearthmother]

I may have to give that a try - sounds interesting!

 

[Britesea]

If you ever grow Rat Tail radishes, you can pickle the pods too

 

[Mini Horses]

Never heard of them....Rat Tail radishes. One year I want to grow the watermelon ones...they are so cute when you cut them. I'll try the ones in this recipe -- hey, one jar that you eat or toss. It's a quick one.

 

[Britesea]

They sound gross, but what they are is the radish seed pods. This is a particular variety that grows bigger pods, but no fat root like regular radishes. I like them because they give you a spicy crunch like eating radishes, only they are available all summer long. I hear you can use them in stir fry, but you lose a lot of the spiciness when you cook them.

 

[Mini Horses]

Hmmm. Well, that's odd -- a radish that isn't. Then, I use a turnip that is heavy leaf, practically no bulb on root end. For those who like turnip greens....my goats do. I like them but, throw them in the field for the goats, basically. They grow well in cooler weather, so well into winter here.