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| I need to harvest the radishes-- they are big and beautiful, but unfortunately we have too many of them. I let my youngest and her buddy (both kindergarteners) plant them and they went crazy. Anyway, how do I preserve these puppies? Can I pickle them? My family is crazy about pickles so I thought that maybe... suggestions welcome! Thanks. |
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| I think I can honestly say I have never heard of anyone preserving radishes except by slicing and dehydrating to make radish chips. They just aren't something one normally thinks of canning because they have so few uses except for fresh eating. That doesn't mean you can't do it however. While there aren't any tested and approved recipes that I can think of off hand - just no demand for them - Google pulls up recipes for pickling and for radish relish. I can't attest to the safety of any of the recipes. But since radish is even more low-acid than cucumbers at 5.8-6.5 any preserving brine would almost have to be pure undiluted vinegar. Personally I'd consider them a great addition to my compost pile for future garden crops. :-) Dave |
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- Posted by missemerald 7 (Virginia) (My Page) on Wed, Jul 10, 13 at 0:40
| Thanks, Dave. Honestly, I don't even like radishes... just planted them so the kidlings could see them grow and use them as spacers for the carrots that I did want. I was just hoping that I could do something with them. Radish chips, really? That sounds... awful. |
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- Posted by balloonflower CO 5b (My Page) on Wed, Jul 10, 13 at 2:41
| Not really preserving them, but with that age, you could consider using them to paint with. Find some nice washable paints, then cut shapes into them, letting the squirts use them to make stamps. Then see what they can paint--for instance a triangle used to create....houses, tree leaves, etc... Never done this with radishes--my 4 year old has used potatoes, and bell peppers. |
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- Posted by myfamilysfarm 5b (My Page) on Wed, Jul 10, 13 at 9:04
| I know freezing DOESN'T work. You can feed them to cows or pigs due to chocking hazard, unless ground up. My chickens didn't enjoy them either. Maybe just the learning experience. Next year, try peas or purple beans, both enjoyable kid experiences and easy to pick. My grandkids have been planting since they could walk, in different stages. |
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- Posted by Food_Lover six (My Page) on Wed, Jul 10, 13 at 21:04
| My favorite way to eat radishes is fermented. I slice them and use a 5.4% brine made with three tablespoons of salt to one quart of room temperature water. I include a clove or two of garlic and a cayenne pepper. I use the methods described in Linda Ziedrich's Joy of Pickling. They are my family's favorite fermented food. |
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| Do you ferment them whole or sliced? I'd like to try this! Thanks, |
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| There is a recipe for Radish Relish in Sherri Vinton's "Put 'Em Up" book. I haven't tried it. She says everything in there meets the current guidelines. Sarah |
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| I came across this recipe for pickled radishes on the BHG site. Sweet Riesling Pickled Radishes Ingredients 2 pounds radishes Directions 1. Wash radishes; trim off radish tops and roots. Cut radishes into 1/4-inch slices. In a large nonmetal bowl stir together the 2 1/2 cups water and salt; add radishes. Cover and chill for 1 to 2 hours, stirring occasionally. Pour radish mixture into a colander set in a sink. Rinse with cold water; drain. 2. In a medium stainless-steel, enamel, or nonstick heavy saucepan combine wine, vinegar, sugar, peppercorns, cloves, and allspice. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, covered, for 15 minutes. 3. Pack radishes into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Pour hot vinegar mixture over radishes, distributing the whole spices evenly and maintaining the 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. 4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints. There were no reviews for the recipe but the brine sounded pretty good to me :-) |
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| Haven't done this, but heard you can oven roast radishes and they taste like turnips but really mild, in other words yummy! I did pickle radishes once, and was put off by the smell......but that's just me. |
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