I tell ‘ya, radishes are the plant that just keeps giving. You can eat the root, the leaf, AND the seed pod. I let my radishes bolt, because I save seeds. The first year I did this, I left too many in the ground to bolt. Then, going out to pick seeds I though…”There’s GOT to be something I can do with these seeds!” Thus was born the Radish Pod pickle. They’ve become quite the fancy Christmas condiment at my house. Here’s how you do it.
Pick the pods and strip them from the stalk.
Wash them to remove any other debris (leafs, grass, etc)
Wash and sterilize your jars.
In the bottom of your clean jars, put:
- 1 clove garlic
- 1 sprig fresh dill
Then, jam those bad boys (the radish pods) into the jar; as many as you can fit. You can squish them in, because as you add the brine, they always seem to shrink.
Cook up your brine and get your water for the bath going.
While that’s starting to boil, add, on top of the radish pods, the following:
- 1/2 to 3/4 Tsp Mustard seed – I use brown.
- a pinch dill seed
- 1 shake (less than 1/4 tsp) cayenne powder
On to the brine –
- 12 cups water
- 3 cups white vinegar
- 2 cups sugar
- 3/4 cup salt
- 2 tsp Gerra spice (If you don’t have Gerra, use 1 tsp paprika and 1 tsp cinnamon
Pour boiling brine into jars. Seal and process for 15 minutes for pint jars.