This basic pickling solution can be used with great success
on a variety of vegetables. Try it with
sliced cucumbers, turnips, beets, kholrahbi, lightly salting the vegetables and
letting them drain in a colander or sieve first to help them get rid of a bit
of moisture. It helps keep them crunchy!
1 bunch radishes
1 bunch garlic scapes1 cup sugar
1 cup rice wine vinegar
1. Trim radishes and cut into quarters. Cut scapes into 1 inch lengths.
2. Put sugar and vinegar in a pot, turn heat to medium and
bring to a simmer, stirring occasionally to help the sugar dissolve.
3. Once sugar has dissolved into pickling solution, remove
from heat and let cool while you jar the veggies.
4. Get a lidded glass jar large enough to fit your veggies
but small enough so that they're not floating around, instead rather tightly
packed, and begin layering the radishes and scapes.
5. When you are out of veggies (or room), pour pickling
solution over until jar is full.
6. Cover and place in fridge for a few hours. Will keep well for about a week
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