1, Jul 2011
Pickled radishes and jalapenos

I used this recipe to pickle radishes and jalapenos earlier this week. They came out pretty good. The radishes turned pink.


Pickle juice
1 c water
1 c distilled white vinegar
1 tbsp sugar
1 tbsp kosher salt
1 tbsp soy sauce
2-4 cloves garlic, crushed
1 tsp black peppercorns
1 tsp coriander seeds
seeds and ribs from one jalapeno

Stuff to be pickled
One bunch of radishes, cleaned and quartered
Several jalapenos, tops chopped off, ribs and seeds removed, sliced into rounds


Put the stuff to be pickled into jars along with the garlic, peppercorns, coriander seeds, and jalapeno seeds. Put everything else in a saucepan and bring it to a simmer. Pour it into the jars, filling to the top. Put the tops on the jars. Let them sit until cool and then refrigerate. Let pickle for a few days then eat.