I know I have mentioned a dozen times how much I love quick easy refrigerator pickles. I can make small batches. It is fast. It is easy. I can have a nice variety of pickled things in my fridge at any given moment. I can use what I grow in my own garden NOW or whatever is excess in my weekly CSA (without hoarding mountains of produce in my kitchen until I have enough to toil sweating over a hot stove for hours to make huge batches). This pickle is using radish pods and garlic scapes. Garlic scapes are those lovely little green curly-Q's which have a mild garlic flavor. Radish pods? Well, those are the seed pods your radish plants shoot up by the flowers when they bolt. They are very tasty - they have a mild pure radish flavor, a lovely snap crunch, and look like little alien pods. Yum. I am growing a variety of radish specifically for its bigger seed pods - Rat's Tail Radish - but all radishes will do this when you let them go to seed, they will just vary in size. I love these, so I always have a few rows that I let flower. Not only are these radish flowers sometimes the earliest bloomers for my pollinators, but when our Wisconsin weather goes from frigid to boiling in a week this is what often happens. So this is what you call win-win.
To harvest these you just pull the whole gangly plant up from the root and then pick off each little pod. Super simple. My husband and I pick 5, eat 2. They are so good raw. All you need to do once you have picked the pods off is rinse and soak in some salted cold water until you are ready with your other ingredients.
This recipe is what I love about refrigerator pickles. The amounts are not too exact. Equal vinegar and water, enough liquid to cover the pods/scapes in the canning jars, salt/sugar/pickling spices/dill. Quick to put together. Some time in the refrigerator to get those flavors going.
We have been eating these sprinkled over our salads, as a side with veggies or crackers, on a turkey burger, in chicken salad. Really. So good.
Radish Pod-Garlic Scape Refrigerator PicklePrint |
Quick, crisp, and delicious, this refrigerator pickle is a favorite. Use anywhere you would use a pickle, or just pop them in your mouth from the jar. Yum.
In a bowl mix your radish pods and cut garlic scapes. Add these to your canning jar or jars, sprinkling in the peppercorns and dill equally as you fill. Depending on how wide/plump your scapes and radish pods are, this quantity should fill two pint canning jars within an inch or two of the top. As this is a quick refrigerator pickle, the exact quantity isn't as important, just having enough liquid to cover is.
I love combining the flavors of interesting veggies, and this radish pod and garlic scape pickle does just that. It is different but yet still tastes like a nice crispy crunchy pickle. Delicious!
5/4/2017 08:10:46 am
I want to can the spring onion recipe for through the year use. Would I use dill pickle technique to seal jars and if so would a layer of wax paper between the onions and the lid help with the metal seal issue.
Kim - Yes, you should be able to can these like pickles - although I have only done them for fridge and freezer storage so far myself. But if you follow canning rules/recipe for pickles to sterilize, heat, and seal, you should be good. And when you are canning to seal the lids, don't put any wax paper in there or you won't form a seal. The rusting lid concern is really only for pickles in the refrigerator that you open repeatedly. Where the seal is formed when canning keeps the vinegar within the lined portion of the lid!
No: there is no approved/safe recipe for canning radish pods. They should be treated as a fresh ferment or fridge pickle only! Please always check the national center for home food preservation website or email your extension office when wondering about canning recipes.
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I am a certified aromatherapist, clinical herbalist, certified permaculture designer (PDC), organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, health justice activist, whole foods maker, and mother of two young adults in south central Wisconsin.