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Radish and Fennel Pickle Photo essay
recipe is at the bottom || Click on photos for a larger view

boiling brine, cleaning jars m

peeling and slicing the watermelon radishes. Daikon is traditional and also great. m
lazy slicing: food processor on the 2mm blade m
got great knife skills? go for it m
slicing fennel m
after a few pulses, also on the 2 mm blade m
stuff the CLEAN jars as packed as possible: I put the bottom part of this jar with sliced onions m
after jar is filled with brine. the jars can be placed in the fridge now, or if you're a canner type - you know what to do! sterlized jars, brand new tops, pressure canner, etc. m
beautiful watermelon radish pickles! m
from left to right: Daikon (with a few watermelon radishes on the bottom), Watermelon radishes, Watermelon radishes (with a few daikon on the bottom), Fennel and Onions, and then 2 daikon jars. m
Same view with our well loved and used kitchen. m

More radish recipes

More Fennel recipes

Photos A-Z

Recipes A-Z

Radish Pickles
(can be used for many vegetables: Fennel, Onions, Carrots, etc.)

Brine: can be halved or even quartered:

1 cup salt (non iodized, I used kosher salt that didn't contain iodine)
1 cup vinegar, I used cider, maybe rice vinegar or white distilled would also work
1 cup sugar
4 cups water
pinch or 3 of dried chile pepper (optional)
2-4 chopped garlic cloves (optional)

Combine and boil brine ingredients. Let cool. Thinly slice vegetables. Place in super clean jars (I put them through my dishwasher right before). Cover with cooled brine. (can be warm, just not hot-hot.) Place in refrigerator, and shake the jars 1-2 times a day. They will be ready to eat within 2 days, maybe sooner.

Eat with Japanese food, in sandwiches, on a salmon/cheese plate, etc.

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