Pickled Watermelon Radishes

1 to 2 watermelon radishes
1/2 c distilled white vinegar
1/2 c water
1 tspn kosher salt
1 tspn sugar
2 cloves garlic, peeled
1/2 tspn peppercorns,
      lightly crushed

Wash radishes well. Using a mandoline or a sharp knife, thinly slice into discs, then place in a clean canning jar.  In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for 1 min. or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes. Let cool to room temperature, then cover and refrigerate.

From Alexandra Stafford, who says they are the perfect condiment in a bánh mì sandwich or in a whole grain bowl or in anything that needs that acidic bite. Upon fermentation in the fridge, they develop a strong smell. With a little breathing time, their pungency tempers and they are delicious!!

Pickled Garlic Scapes

Pickled scapes may be made and eaten in a week (they will last several weeks in the refrigerator) or canned by hot water bath method and stored for winter or spring use. 


12-18 garlic scapes

1 sprig fresh dill

3/4 cup apple cider vinegar

3/4 cup water

1 tablespoon pickling salt

1/2 pint or pint sized canning jar

canning pot or pot which is at least 4 inches taller than your jars


Fill pot of water, so that water will cover jar at least 1 inch. Heat water to boiling.

Combine vinegar, water, and pickling salt in a pot and bring to a boil. 

rim off tops of scapes (pointy white blossoms that are too tough to eat). Cut scapes into lengths that fit into your jars. Pack scapes into jars tightly. Slowly pour hot brine over scapes, leaving 1/2 inch headspace above scapes. Tap the jar or run a clean butter knife around edge of jar to make any air bubbles rise to top. Add more brine if needed. Wipe rim. Put canning lid and ring on jar. Process in hot water bath for 10 minutes.