Saffron & Vanilla Pickled Radishes

Recipe PREP 10 min COOK 2 to 6 weeks fermentation time

Saffron & Vanilla Pickled Radishes

PREP 10 min COOK 2 to 6 weeks fermentation time

Description

This radish pickle blends earthy crunch with unexpected floral notes. A salt brine creates crisp, tangy bites, while vanilla and saffron enhance flavor. Radishes, like their mustard-family cousins, are rich in fiber and antioxidants that support liver, heart, and blood sugar health. Fermentation adds probiotics, potentially benefiting digestion, immunity, and mood.

Equipment: Digital scale; a 1-quart jar or two 1-pint jars

Ingredients

1 quart MAKES

1/2 lb (225 g) small whole radishes or larger ones (like daikon), sliced into rounds or cubes
30 g salt
1 quart (1 L) water
Small pinch of saffron per jar
1 scraped vanilla pod (or 1/8 tsp vanilla seeds per jar)

Directions

Step 1

Pack the radishes into two pint jars or a 1-qt jar, adding a half or whole scraped-out vanilla pod to each jar. Make a 3% brine by dissolving 30 g of salt into the liter of water. I make about half as much brine as the total jar volume; for a 1-quart jar full of turnips a pint of brine should be enough.
Step 2

Take about 1/2 cup (120 ml) of room-temperature brine and add the saffron (and vanilla seeds, if using). Stir well. Divide this brine between the jars, then fill them with the plain brine. Weigh the turnips down, lid the jars loosely, and put them somewhere cool for 2 to 6 weeks — until they’re to your liking.

Substitutions: Any root or firm vegetable takes beautifully to this method

Zero Waste: When the pickles are gone, use the strained brine in marinades and vinaigrettes