Storage and Use

  • Wash and trim leaves and tap roots to maintain radish quality during storage.
  • Greens can be eaten raw and kept in the refrigerator for one week.
  • Radishes can be kept in the refrigerator for one month.

Pickled Radishes

Adapted from a recipe found on https://www.davidlebovitz.com/

Slice and pack in a clean pint-sized jar:

  • 1 bunch (about 1 pound) or radishes

In a nonreactive saucepan, bring to a boil:

  • 1 cup water
  • 1 cup white or rice vinegar
  • 2 teaspoons seas salt
  • 2 teaspoons sugar or honey

Simmer until sugar and salt are dissolved. Remove from the heat and add:

  • 1/2 teaspoons crushed pepper corns
  • 1 or 2 garlic cloves, peeled
  • 1 Chile pepper, split lengthwise (optional)

Pour the hot liquid over the radishes, adding the garlic and Chile pepper as you go. Cover and let cool to room temperature. Refrigerate for 24 hours before serving. Will keep up to one month in the refrigerator.

References

Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service

Johnnyseeds.com. 2018. Radishes. http://www.johnnyseeds.com/vegetables/onions/white-spear-onion-seed-503.html?cgid=onions#start=1 (accessed 15 June, 2018)

Lebovitz, D. 2012. Pickled Radishes. Accessed 9 Sept 2018. https://www.davidlebovitz.com/pickled-radishes-recipe/

Markham, B.L. 2014. The MiniFarming™ Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.

McMahon, M.E., Kofranek, A.M., and Rubatzky, V.E. 2010. Plant Science: Growth, Development, and Utilization of Cultivated Plants 5th Edition. Prentice Hall

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