After harvesting the last of the cherry belle radishes in the pot, I knew having them in a salad again would not go down well with the mister. I had a basic pickle recipe saved up using radishes but I only had 6 cherry belles left - they aren't called cherry belles for nothing. They are cute but really tiny. So clearly, I would need literally baskets of radishes to have enough for a decent sized jar.
Solution: a mixed pickle jar. This is a quick pickle recipe which means the pickles will be ready to eat in as little as 3 hours. I am keeping the jar in the fridge overnight and will use on sandwiches tomorrow.
To make a jar of these mixed pickles, you will need:
- 1 large cucumber
- 1 medium white onions
- 6 radishes
- 1 cup apple cider vinegar
- 1 cup water
- 9 table spoons sugar
- 1 1/2 teaspoons salt
- 2 cloves peeled garlic
- 1 dry bay leaf
- 6 whole black peppercorns
- Using a mandolin slicer or a very sharp knife, thinly slice the cucumbers, onions and radishes and place in a jar with a lid that secures firmly. Add the garlic cloves, bay leaf and peppercorns and set aside.
- In a saucepan, pour the vinegar, water, sugar and salt and warm through until sugar dissolves
- Pour mixture over vegetables and aromatics in jar and close
- Refrigerate for at least 3 hours.