My plan this season was to post recipes in season as the harvest comes in. Silly me forgot that our growing season is a good month or two later than the rest of the US. We are on the edge of zone 3 and 4 so we just finished putting things in the ground. While everyone else is talking about carrots, broccoli and peas, we just pulled up radishes and snipped garlic scrapes. We have some greens that look like they’ll be ready next week, cross my fingers.
I’ve been excited for radishes. These make a very tasty snack and are great on salads as well. Radishes are easy to find year round for me organic radishes are unheard of. I hope to put up a couple quarts to get me through to the next harvest. My herb garden that we planting this year is doing nicely so I was happy to use fresh orange thyme, just snipped. It is important to use a sprig of fresh thyme. Dried will just float to the top a could be a potential mold hazard. Plus fresh just tastes so much better! I add dried chilies but they are optional. I add chilies to everything.
After the radishes have been fermenting for a couple days, the colors will bleed and they’ll be pink throughout.
- 2 lbs radishes, quartered
- 1/2 onion sliced thin.
- 1 sprig fresh thyme
- 3 dried chilies (optional)
- 2% brine (19 grams of salt per quart)*