To replenish my stock of Candela di Fuoco radish seeds, I let a single plant go to seed. It grew into a lovely bush, about three feet tall and wide, with pretty pink blooms that continued to appear as seed pods matured and dried. Although I loved the look of the plant, it was taking up bed space that I needed for other things. So last week, as soon as I could collect a few handfuls of dried pods, I pulled up the plant.
But most of the pods were still green and tender. I couldn’t let them go to waste. Although they were quite small—unlike the pods of “rat-tail” varieties, which are grown specifically for their pods—I collected enough to fill a pint jar. And now I have one more pickle, a jarful of tangy tidbits with a mild radishy bite, to bemuse my friends this summer.
Pickled Radish Pods
1 pint fully formed but still tender radish pods, stems trimmed to ¼ inch
1 small hot pepper, fresh or dried
1 tarragon sprig
1 large garlic clove, sliced
½ cup cider vinegar
½ cup water
1 teaspoon pickling salt
1 tablespoon olive oil
Pack a pint jar with the radish pods, hot pepper, tarragon, and garlic. In a saucepan, bring to a boil the vinegar, water, and salt. Pour the hot liquid over the pods, covering them well and leaving only about 1/8 inch headspace. Cap the jar, and leave it at room temperature for 8 to 12 hours, turning it two or three times.
Add the olive oil to the jar, cap it tightly, and store it in the refrigerator, where the radish pods should keep well for months.
Makes 1 pint
6 thoughts on “Radish Pods, for Seeds and Pickles”
What a lovely plant and flowers! I’d consider growing it just for the flowering plant! Do you know if other radishes also make such lovely plants?
Most are not so lovely on their own; a daikon I’ve let go to seed has become a sprawling plant with scant white flowers. But wild radishes going to seed en masse can be pretty, with their blooms in an assortment of pastel colors.
I was wondering if you had any new on the expected release date of your new book, I have really enjoyed reading your other book and looking forward to the new one!
Thanks for asking, Mark! You mean the book on savory jams? After my former publisher sold the company, the new owner declined to take on the book. I intend to self-publish the book soon, but I’ve been putting off learning page-layout software. I will be sure to announce the publication on this website.
Get in touch with Hank Shaw at https://honest-food.net/ He had a similar problem and self-published his last two cookbooks. He probably is full of good advice.
Good idea. Thanks, Marsha.