I have been something of a pickle cruncher for pretty much my entire life. Seriously, I was virtually eating pickles in the womb. Well, my Mom was – it was her biggest craving while I was snugly baking in her tummy (and crab curry apparently, but that is a tale for another day). There is something about their crunch and tang that makes your tongue go all funny at the back, and your cheeks sweat a little that I just love. Because of this pickle brine that runs through my very DNA, our household goes through the tangy little suckers like nobody’s business, and let me tell you- great pickles don’t come cheap! This crunchy craving was seriously effecting our bottom line. Seriously, go to the Supermarket and see for yourself. Daylight Robbery. This is part of what makes good old fashioned Pickling so damn satisfying. My entire stash cost me approx R40 and I came out with 6 Jars, stuffed to the rim.
I chose to store my Pickles in Weck Jars. Why? They are the best looking jars in the business; they are used by my spirit animal – Martha Stewart; They seal brilliantly well and all it takes is one tug of the little rubber tab and the seal pops open (I have smashed bottles before just trying to get under the damn lid!). I buy my Weck online from a local company who goes through all the admin of importing them. Click through here, think seriously about clicking on the ‘Large Volumes‘ button and ordering a case of jars. They will set you back a couple of bucks but you will seriously use them for life.
Before you get completely overwhelmed with excitement, please ensure that you have the following in your possession:
3 x 500ml Glass Jars (I use the WECK Tulip Jar)
2 Cups Spirit Vinegar
2 Cups Water
60ml Raw, unfiltered Honey
1 tbs Coriander Seeds
1 tbs Mustard Seeds
1 pinch celery seeds
1 tsp black pepper corns – whole
4 bay leaves
1. Start by chucking your Radishes into a colander and giving them a good scrub. I choose not to peel them because their skin turns the Pickles a beautiful pink colour after about 24 hours. Once they are all scrubbed, use a sharp knife or a Mandoline and cut the Radishes into thin slices (see picture below). I use a Mandoline, but very cautiously, I had an incident a while ago that haunts me, and my finger, to this day. The thickness of your slices is entirely up to you, obviously the thicker the slice, the bigger the crunch.
2. Once all the Radishes are chopped, distribute the slices amongst the 3 jars. It might seem like you have WAY too many Radish slices, this problem can be solved by simply forcing them into the jars.
3. Once your Radishes are safely in their vessels, combine the remaining ingredients in a medium sized saucepan and bring to the boil. As soon as the liquid boils, and the honey is dissolved, turn off the heat and pour over the radishes until they are completely covered. Make sure you equally distribute all the little seeds and pips between the jars otherwise 1 jar will get all the Pizzazz.
4. As soon as your Radishes are safely underwater and well on their way to becoming insanely delicious pickles, seal the jars and let them cool. Only once they are cool will they be ready to eat, DO NOT OPEN THE JAR until they are cool and all the delicious juices have had time to do their thing.
Enjoy your pickles with every and any food stuff or just on their own, straight out of the jar.