Have I mentioned how excited I am that the Seacoast Eat Local farmers’ market is back in full summer swing?! Another year… another summer! Which means that my Saturday morning routine has finally returned to early morning yoga followed by strong black coffee and “market rounds”. While acquiring fresh pickling ingredients is really my main objective, I can’t deny how much I look forward to the social aspect of seeing farmers and catching up with friends… not to mention the decadent breakfast pastries and sandwiches. Yum!
With only 2 months left until my southward expansion, I’ve had to enforce a new rule: 2 jars max for pickling. Why? Because moving 800 miles with 75+ pint jars full of food is not only ridiculous but stupid heavy. What that means is that whatever I put up for the next two months has to be worth the tiny punch in quality, creativity, and flavor. Enter Jeremiah from Vernon Family Farm in Newfields, NH. This bearded chicken farmer, sausage maker, and mushroom grower just happened to have the perfect thing to fit my tiny bill: an colorful assortment of bite sized radishes. Paired with some larger radishes from Wake Robin Farm, I decided to go for a classic quick dill pickled radish. The flavor catch? A cinnamon stick and a 1/8th tsp of black onion seeds (kalonji) found at the local Indian market.
- 1 lb assorted radishes (cleaned and stems removed)
- 2-3 sprigs of fresh dill weed
- 1/8 tsp onion seed
- 1/8 tsp mustard seed
- 1/4 tsp minced garlic
- 3/4 tsp kosher/pickling salt
- 1 cup white vinegar
- 1/2 cup water
- In a small sized non-ionized pot, combine vinegar, water, and salt. Bring to just a boil. Remove from heat.
- Pack pint jar with remaining ingredients.
- Top jar off with pickling brine leaving approx. 1/4 inch headspace. Apply lids and rings.
- Let cool and then store in fridge until desired pickle taste/crunch is reached.