Pickled Radishes...yum?

In less than a week, we've picked over 11.5 pounds of radishes. It'sa lot of damn radishes. They are totally yum...but really. Eleven pounds is a lot of radishes.

This happened mostly because Bill planted the radish seeds all at once, rather than in two week intervals as recommended on the seed packet. But what does a seed packet know anyway?

There aren't many recipes for preserving radishes. Perhaps because most people read the seed packet and spread out their planting. We did find one old timey canning recipe for pickled radishes. The garden forum where we found it said the recipe is from Colonial times.

2 dozen radishes
1 cup sugar
1 cup cider vinegar
1 tbls mustard seed
1/2 tsp celery seed
2 tsp dill weed

Stem radishes.

Mix all other ingredients in a saucepan. Heat until sugar is melted and mixture is clear. Add radishes to jars, fill with hot liquid mixture.

Keep in fridge, or can in a boiling water bath 20 minutes.

We haven't tried them yet, but the jars sure are pretty. 7 uncut pounds of radishes filled 6 and 1/2 pint jars. I quintupled the recipe above to have enough juice to fill up the jars.

We're going to let them pickle for a week or so and report back on how they taste!