I've never seen pickled radishes before. Do you use "regular" ones or the large ones (that I've forgotten the name of, but are used in Asian cooking)?
I used regular ones, but I used this recipe for the brine: http://www.foodinjars.com/2010/02/february-can-jam-pickled-carrots-and-daikon/ I made a couple of changes to the spices based on what I had on hand. They turned out wonderfully -- even better than I hoped. We've been enjoying them on salads this week. :)
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