Let’s talk about how to preserve all those radishes that you are now harvesting! One of the first vegetables to be ready in spring tends to be radishes as they grow very quickly. You can grow them easily from seeds and if you’ve not grown radishes before then pop over to my growing radish post with tips for success.
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Once you sow the seeds outdoors in early spring, these radishes are ready within 5-6 weeks.
I have been harvesting a few every other day to add to salads, sandwiches and wraps. However, with the warmer weather, the harvests have become much bigger. So I have decided to preserve these radishes into a pickle!
How to preserve radishes in brine
You may think that I will be doing this in vinegar, but no I am using brine to actually ferment these radishes. Fermented fresh vegetables are very good for the gut and digestion. So I thought that this bunch of radishes would do the trick and make my own fermented radishes!
I cut the green tops off, all edible of course so saved them for adding to pasta and stir fries. The radishes were then washed in clean running water after trimming the long thin roots off. My recipe is an adaptation of Leda Meredith’s one at The Spruce Eats.
I used a basic mandoline to slice the radishes, but you could this with a good knife too. I also added some white onion and sliced it similarly. You could add fresh garlic, chilli flakes or other dry spices or seeds. I decided to keep it simple on this occasion with just sliced radishes, onion and brine.
You will definitely need salt that is not iodised for the brine, and here I have used Cornish sea salt! That’s it, once you have filled your jar, keep it in your kitchen at room temperature. Have a peek after a day and you’ll see little bubbles forming. After another day, you will see more bubbles and a tangy sour scent which means your radish ferment is ready to be eaten!
Radish Fermented Pickle
Tasty pickle that is so easy to make and a great way of preserving those fresh homegrown radishes!
- 250 grams fresh radishes (washed and trimmed)
- 1 cup water (filtered)
- 1/2 tsp rock salt (not iodised salt)
- 1/2 small white onion
- fresh garlic clove, crushed (optional)
- chilli flakes, dry spices (optional)
Slice radishes and the onion into thin slices, and mix them in a bowl.
Add garlic, chilli flakes or dry spices if you are using and mix them in with the radishes and onions.
Fill a clean jar with the radish mixture and pack it all in tightly.
Add the brine (salt mixed with the water) to the jar till it covers all the radishes and onions. You may need to weigh the mixture down with a clean small glass jar if the mixture floats.
Cover the jar loosely with a lid and leave at room temperature away from bright light. It is a good idea to keep a plate underneath the jar in case the ferment overflows.
Keep the mixture like this for a day or two (24-48 hours). Check after a day by lifting the lid and you will see a few bubbles forming – this is what should be happening!
The next day, check the mixture and you should see more bubbles and a tangy sour kind of scent. This means the ferment is ready to eat and you can store in the fridge for up to a month.