While grocery shopping this past week, I noticed they were having a screaming deal on radishes but didn’t have many in stock (maybe 2 bunches). I mentioned this to Shane as our radishes in our garden do okay but not enough to make radish pickles. They are excellent on sandwiches, but we haven’t made any for about two years.
I get home Wednesday to find that they had restocked them and that my husband bought 22 lbs. of them (weight post stem removal). I guess he has been jonesing for some radish pickles. He said he bought some, then decided we needed more so went back for a second batch. Then when getting beer, he decided we needed even more.
I scrubbed and trimmed while he worked the mandolin. They then got to soak overnight in brine. A few we set aside to make radish kimchi. That evening I made three large jars of the kimchi.
The next night, Shane simmered the radishes in the vinegar seasoning. It took three large pots to hold them all. I hot packed the jars, and Shane got them in the water bath. By the end of it, we had 22 pints of pickled radishes. Thus this begins Summer 2017 Canning Palooza!