Pickled Radishes and Leeks
Pickle bright colored radishes and get a lighter onion flavor with strips of leeks. Use as a topping for tacos, rice bowls, or cheese plate.
Equipment
- mandolin (slicer)
Ingredients
- 2 bunches radishes breakfast, daikon, watermelon radishes or a combination
- 1 whole leek Trim the dark green leaves and root end and reserve for leftovers stock!
- 1 quart purified water
- 1 Tbsp sea salt
- 1 tsp sugar or honey
Instructions
- Slice radishes and leeks into wheel shapes of even thickness. Wash in cold water well in ensure no grit remains.
- Heat half of the water and add salt and sweetener of choice to dissolve fully. Add in remaining cold water to reduce temperature.
- Pack veggies into one quart jar. cover with brine, weight down veggies to keep submersed if necessary. Cover with airlock lid or open once per day over the next several days.
- Ferment for 7-10 days until the color starts to noticeably change. Test for texture and flavor, make sure the brine keeps the veggies covered during fermenting.
- Quick Pickle Method: Heat 3/4 water until boiling, add in salt and sweetener, and 1/2 cup apple cider vinegar. Pour over veggies and let sit until room temperature, serve immediately or cool completely with lid off, use within two weeks.