canning pink

I tried my hand a a little bit more canning. I love radishes, especially because you get to put a lot of salt on them. I once heard someone say “the radishes are a vehicle for the salt”. I didn’t realize radishes were spicy until I tasted one from the farmer’s market. After that, I never bought another supermarket radish again. I discovered watermelon radishes at a Supper Club in Brooklyn hosted by Nan of Toast Home Cooking. The radish was beautiful and so I scoured the farmer’s market in Union Square till I found some for my first experiment in canning something that is not sweet.

Their beauty gave me pleasure when I sliced them

watermelonradish

I just had enough for a couple of half pints which I will use on salads and sandwiches in the dead of winter. This is how I did it.

I boiled half water and half vinegar with a little salt. The sliced radishes and a clove of garlic were put into the hot jars and the hot brine was added. Then I processed the jars in the hot water canner for 15 minutes. Everything turned pink.  Here are instructions for safe canning.

watermelonradishballjar

2 thoughts on “canning pink

  1. Thanks for the shout out, Ileana! I like to pickle all manner of things, sometimes in plain vinegar but also in rice vinegar for an Asian twist. I prefer watermelon radishes raw to show off the stunning color, as in your photo. Cheers, Nan

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