Eat: Pickled Watermelon Radishes

27Oct10

Though I haven’t quite gotten around to making everything I set out to do since my last workshare, I have had time to play around with the watermelon radishes I brought home.  Having eaten several of the raw (I eat them like apples), I decided to preserve a few for future use (read banh mi sandwiches). I took Thomas Keller’s recipe for basic pickling liquid and spiced it up a bit, using a vinegar my mom and I made last year with sage and raspberries.

Watermelon Radishes from Clagett Farm

Pickled Watermelon Radishes with Sage and Raspberry

Ingredients:  the equivalent of 2 large watermelon radishes (trimmed, halved lengthwise, and cut into thin half circles), 1 cup red wine vinegar or vinegar infused with raspberry and sage*, 1/2 cup granulated sugar, 1/2 cup water.

Method:  Combine the vinegar, sugar and water in a saucepan and bring to a boil, stirring to dissolve the liquid.  Remove from heat and let cool to room temperature, then chill in the refrigerator.

Place the radishes in a canning jar and pour the pickling liquid over them.  Let stand for 20-30 minutes, then cover and refrigerate for up to 1 month.

* To infuse vinegar with sage and raspberries, combine 1/2 cup sugar and 1 1/2 cup vinegar in a stainless steel saucepan. Heat, stirring occasionally, until hot but not boiling. Pour mixture into a glass bowl; stir in1 cup fresh raspberries and 5-7 fresh sage leaves. Cover with plastic wrap and let stand in a cool place 6 to 7 days. Pour through a fine mesh sieve then through cheesecloth. Transfer to vinegar bottles.

Pickled Watermelon Radishes with Sage and Raspberry

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