GARBAGE PICKLES
Pickled radishes. Once you have these, you will crave them. We call them garbage pickles because of the smell; but you won't care how they smell once you taste them -and they don't taste like radishes! I made these on a lark one day and always keep some in the fridge. My kids love them and they are a great low-calorie snack too.
Provided by Weewah
Categories Lunch/Snacks
Time 15m
Yield 5-15 serving(s)
Number Of Ingredients 3
Steps:
- Trim both ends of each radish and cut them into quarters. (If you leave the radishes whole you won't be able to pack the radishes in tightly and there will be too much room for brine in the jar. The pickles would then be far too salty).
- Pack the radishes as tightly as you can into a jar, spacing the garlic cloves evenly around. I recommend using a small-mouth pint jar, but a bag of radishes is not made to fit exactly into a jar of a particular size, so use your judgement on how many bags of radishes and jars you want to use. Cover the radishes with brine and cap the jar. Turn it upside down and place it in the fridge for 3 weeks to pickle. You will notice that very quickly the vinegar starts to break down the red skin on the radishes, making the pickle juice and the radishes each uniformly pink.
- About that brine recipe. I make mine with a gallon of water, 1 cup salt and 1 cup vinegar as my Grandma taught me, but have cut the measurements down for folks who may not use so much. I keep this brine in a gallon jar and whenever I have something around that might be good to pickle (green tomatoes, string-beans, baby carrots, cauliflower ect.) I just grab a jar, pack it with veggies and seasoning (garlic, dill, curry, italian seasonings etc.) and pour on the brine. I always have some very good pickles in my fridge! Makes a good gift as well, if you seal them.
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Md Amir Hamja
[email protected]I love the versatility of these pickles. They can be used in so many different ways. I've even used them to make a pickle relish.
Peace Omosun
[email protected]These pickles are a great way to add some flavor to your meals. I use them on sandwiches, salads, and even as a side dish.
Ukya Shing
[email protected]I made a few substitutions to the recipe and my pickles still turned out delicious. I used white vinegar instead of apple cider vinegar and I added a few cloves of garlic.
Mohmed M
[email protected]I followed the recipe exactly and my pickles turned out great! I was so happy with the results.
Prajwal Acharya
[email protected]These pickles were a bit too sour for my taste, but I think that's just a matter of personal preference. I would still recommend them to others, though.
Lennox Sotewu
[email protected]I'm not a big fan of pickles, but these were actually really good! The flavors were well-balanced and the vegetables were still crisp.
FF. Foha Gaming
[email protected]These pickles are a great way to use up leftover vegetables. I always have a jar of them in my fridge and I use them on everything from sandwiches to salads to tacos.
KCDASH4400cw
[email protected]I love how easy these pickles are to make. I just throw everything in a jar and let it sit. No canning or complicated steps required.
MC40 COMEDY
[email protected]I've been making these pickles for years and they are always a crowd-pleaser. The combination of sweet and sour is perfect, and the vegetables always come out crispy and flavorful.
Patrick Rudloff
[email protected]These pickles were a hit at my last party! Everyone loved the unique flavor and the crunch. I will definitely be making them again.