I love spring salads with baby greens with thinly sliced radishes and mustard vinaigrette, and radishes are lovely roasted in the oven and tossed with brown butter. Every spring, though, we always end up with a bit too much and I end up needing to preserve some for later to keep them from going in the compost.
Over the years, I’ve managed to find a few ways to preserve radishes, even though they’re not usually a vegetable that screams out for preservation. Radishes are so delicate that one heat wave can ruin them – leave them in the garden a few days too long and they turn tough and spicy. We try to pick them at their peak, when they’re small, crisp and sweet, and turn them into something tasty while they’re still perfect. These preservation methods will help extend the season a little bit, so that you don’t have to figure out how to do crazy things like eat a whole bed of radishes in four days.
Radishes make perfect pickles. They’re so crunchy already, and when you put them in a brine in the fridge they’ll stay crisp for weeks. Spiced with white wine, green garlic and fresh herbs from the spring garden, these pickles are savory and delicious.
Cook Time: 15 minutes
Makes: 1 quart
- about 2 bunches of radishes
- 1 c. pinot grigio
- 1 c. white vinegar
- 1 c. water
- 3″ section of stem from green garlic (or fresh garlic tops, or scapes would work too)
- 1 sprig thyme
- 1 small sprig of fennel
- 1 sprig marjoram
- 1 sprig oregano
- 1/2 tsp. whole black peppercorns
- 1 1/2 tbs. kosher salt
- 1 1/2 tbs. sugar
In a nonreactive pot, combine all of the ingredients except the radishes. Bring everything to a boil and then let it simmer for a five minutes to infuse the brine with the fresh herbs. Turn off the heat and let cool until lukewarm. Meanwhile, cut the radishes into smaller pieces. Depending on the size and shape, you can cut them into halves, quarters, wedges or rounds (whatever makes you happy). Pack the radishes into a clean quart jar.* Remove the cooked herbs from the brine and discard. Pour the brine over them. Screw on the lid and store in the fridge for up to 1 month. The radishes take about three days to taste properly pickled.As the radishes sit in the vinegar, the red from the outside of the roots will dye the whole thing a vibrant shade of hot pink.
NOTE: The fresh herbs that I used are entirely optional based on what I had in my garden. Feel free to switch things around based on what you have.
*Sterilize the jar to make the pickles last longer in the fridge.
This radish butter is so wonderful, such an elegant way to use ugly radishes that are split, cracked or were forgotten in the garden a few days too long.The technique is simple: Grate the radishes in a food processor and then mix them together with softened butter and fresh herbs. The result is essentially the flavor of the whole spring garden in a compound butter, perfect for spreading on toasted sourdough bread. This lasts for a week in the fridge, and we’ve had success freezing it for 1-2 months.
Cook Time: 20 minutes
Makes: 3 half pint jars
- about 16 radishes
- 1 1/2 c. salted butter, at room temperature
- 1 tbs. chopped fresh marjoram
- 1 tbs. thinly sliced garlic greens (from the growing tops of the garlic in the garden)
- 2 tbs. chopped fennel fronds
- fresh cracked black pepper
Grate the radishes in a food processor or on a manual grater. Blot the mixture dry with a clean kitchen towel. Add in the softened butter and the fresh herbs and mix until everything is thoroughly combined. Season with fresh cracked black pepper to taste.