Happy Autumn! How are you guys? Affected by the new moon and the flood of emotions over the past couple of weeks? Me too, big time! Sigh… Fall is my favorite season for so many reasons: bike riding, leaf colored clothing, and let’s be honest… vintage Pendelton wool. Secret is out, it’s true, I have an unhealthy addiction for vintage clothing and fall time wears. Great for keeping me cozy, not so great for my wallet.
Aside from clothing, I also love late summer/early fall radish colors. Pinks, off pinks, whites, greens, reds! My favorite are watermelon radishes, which will hopefully be popping up (see what I did there…) in a month or so. This past Saturday I came across the beautiful farm stand display at South Wind Produce. While I often find myself shopping with them for salad ingredients and my own home cooking goodness, I don’t believe I’ve ever featured them here on Putting Up with Erin. A shame indeed. The hospitality and quality of this little farm, located in Durham county (Rougemont, NC), is the tops. Grabbing one of each variety (Candle on Fire, Green Luobo, and China Rose), I barely managed to haul it all home. Radish greens sprouted like a leafy green bouquet out of my market bag!! I snagged a couple yellow Lemon Drop and cayenne peppers from Four Leaf Farm, mixed it all with fresh garlic and cilantro, and voila, hot pickled radishes. I must warn you though, they are pretty stinky… I blame it on the daikon variety (Green Luobo). Hope the folks at the next Bull City Food Swap don’t mind too much. 🙂
- 10 cups assorted radishes (washed, peeled, sliced into 1/8th inch coins)
- 15 sprigs of fresh cilantro
- 5 hot peppers
- 10 garlic cloves
- 2-1/2 cup white vinegar
- 2-1/2 cup water
- 2-1/2 Tbsp kosher salt
- 1 Tbsp pickling spices (coriander, mustard, black pepper, cumin, fennel, celery seed)
- Prepare radish coins. Cut a length wise slit into each pepper. Half each garlic clove.
- Pack radishes, 1 pepper, 2 garlic cloves, and three sprigs of cilantro into each pint jar leaving a 1/2 inch headspace.
- In a medium-sized, non-ionized pot combine water, vinegar, salt, and pickling spices. Bring to just a boil.
- Pour brine (and spices) over pickle ingredients leaving a 1/4 inch headspace in each jar.
- Wipe rims, apply lids and rings (finger tight) and process jars in a hot water bath for 12 minutes.
- Remove jars from canner and let cool on a folded towel for 12-24 hours. Remove rings.
- Store in a cool dry place for up to 1 year.