Time to shop at the farmers market.
Recently a dear friend and local foodie gave us a copy of Joshua McFadden’s new book called Six Seasons. His trattoria Ava Gene’s in Portland, Oregon we hear is a must-go-to. When I first cracked it open the page said ‘Pickles: Six Seasons in a Jar.' I was intrigued because pickling radishes had been on my mind since eyeing Persephone Farm’s bright red radishes at the previous Saturday’s Bainbridge Island Farmers Market. I returned last Saturday, bought four beautiful bunches from Rebecca Slattery, the Farm’s owner, went home and made this very straightforward recipe. Almost immediately, you can start enjoying these marvelous morsels in sandwiches, salads or straight out of the jar with a nicely chilled Sauvignon Blanc.
From Six Seasons:
This makes enough brine for about 3 pints of pickles.
- 1/2 cup rice vinegar
- 1 tablespoon white wine vinegar
- 1 1/2 cups hot water
- 5 tablespoons sugar
- 1 tablespoon plus
- 1 teaspoon kosher salt ( I use Jacobsen Salt)
Mix together until all dissolved. Pack your cleaned & trimmed radishes in clean canning type jars, fill with the brine to cover, screw on lid. I kept most whole and a few sliced in half for ‘effect.' You are done! Put in frig for up to 2 months.
Friends of the Farms Volunteer