There were some pretty large radishes I had left in my garden, and since I came from a home that never put anything to waste this was a successful attempt to salvage what would have been some radishes past their delightful eating prime. I decided to make these radishes up two ways so I could compare and contrast the flavors and see what I liked best, the ginger definitely won out and so if you favor ginger like I do you may just want to make both jars with ginger and eliminate the mustard powder in the second jar.
Here are the radishes I picked. They are a couple heirloom varieties I grow every year just for myself, since no one else in my house likes to eat them. (I am not crying, I could eat radishes every day if given the chance.)
Now, onto the recipe:
- 2 quart jars
- 4 to 6 large radishes
- 2 garlic cloves, crushed
- 1/2 cup cheese whey, divided
- 1/2 teaspoon ginger powder
- 1/2 teaspoon dry mustard powder
- 2 cups water mixed with 1 1/2 teaspoons salt
First, slice thinly all the radishes after you have washed them thoroughly and cut off the ends.
Next, in the bottom of the two jars place in each a crushed garlic clove and 1/2 teaspoon of your chosen spice (you can substitute another spice of your liking also so don't be limited by my two options given). Top that mixture off then with just a few tablespoons of the salt water mixture.
Now, pack in the radishes, making sure to really stuff them in yet leave a god inch of head room at the top of the jar...
...pour 1/4 cup cheese whey into each jar...
...then pour in the salt water, making sure to divide it up equally between the two jars.
...place a couple of really large slices on the top to hold down the smaller slices...
...and then put a small food safe container on top of the large slices to keep them all submerged under the brine.
Seal tight with a lid and leave sit on your counter for 5 days.
After the 5 days is up, remove the small dish and store in the refrigerator or another cool storage place.