We used up the last of the cosmic purple carrots in this sweet and spicy asian style pickles recipe.
Our weekend camping plans were replaced with Saturday - Canning: round one (pickles and apple butter) and Sunday - An afternoon exploring Lockport and beyond.
We pulled all the radishes today and pickled them in some apple cider vinegar (½ cup), white vinegar (1/8 cup) and water (1/8 cup) with black pepper (whole - 1 tsp), coriander (½ tsp), mustard seeds (½ tsp), and salt (2 tsp).
These tiny cherry belles are the perfect size to be pickled whole. In other words…I purposely wanted small radishes and it had absolutely nothing to do with the fact that I didn’t thin them to the recommended spacing.
We found some mini cucumbers at the store and decided to can some pickles to enjoy at our first bbq of the summer (which I hope looks nothing like this ‘spring’ we’re currently 'enjoying’).
These pickles are spicy and super vinegary - definitely our favorite concoction from last year. It’s a riff off of the Dill Pickle recipe from Saving the Season.
Ingredients
- 8-10 small pickling cucumbers (3 lbs)
- 2 ¼ cups white vinegar
- 1 ¾ cups water
- 2 tbs pickling salt
- 4 sprigs of dill
- 2 tsp of mustard seed
- 1 tsp coriander seed
- 4 cloves of garlic
- 3 hot peppers (dry or fresh)
Method
- cut a thin slice off the ends of each cucumber
- combine vinegar, water, and salt and bring to a boil
- pack cucumbers and herbs into sterilized jars
- pour boiling vinegar mixture over top with ½ “ head space
- process for 10 minutes for pint jars, 15 for quart.
