Pickled Radishes with Garlic & Dill| Fermentation Recipe

Pickled Radishes with Garlic & Dill| Fermentation Recipe
These garden grown herbed root chips are crunchy with a hydrating sour tang that contain live microbes and probiotics you won’t find in grocery bought picked produce. 

You just may find pickled radishes with garlic and dill being your new (or favorite) way to enjoy a satisfying crunch. At least, that’s what happened to me!

Radishes: The fastest growing veggie

There’s always something bubbling, brewing or fizzing away on my kitchen counters, and fermented radishes are a constant. These fast growing root vegetables do so well in most gardens nearly year round making them perpetual garden crops. Turning over a crop from seed to harvest every 25(ish) means I enjoy them both fresh and fermented.

But did I mention this recipe (if you can call it that) is just so darn easy.

The recipe requires just salt, water and sliced radishes to create a pickled probiotic that’s both good tasting and good for your gut too. 

Radishes are super easy to ferment!

Radishes are super easy to ferment, even if you’re new to fermenting. Surprisingly, even if you’re not a fan of radishes standard earthy, spicy taste-don’t worry–that completely melds away into a very mild, juicy flavor once fermented. 

Should I use store bought or garden grown radishes?

Good question. It’s your choice. That’s because radishes regenerate themselves via their roots so you can literally make more radishes simply by replanting the root. No horticulture or biology degree required–stick yo’ seeds or roots in the dirt and not more than 25 days later, you’ll have radishes! 

Favorite Uses for Fermented Radishes 

  • Taco Tuesday will never be the same with these crunchy condiments!  
  • Delicious as a burger topping-adds extra crisp (similar to a pickle) and juiciness
  • Easily compliments any summer of fall salad where you want to add extra color and nutrition (red, white and purple radishes are high in vitamin C, folate, fiber, riboflavin, and potassium) 

What you don’t know about radishes may surprise you…

As in, did you know that radishes are good for sore throats? According to Chinese herbology, radishes belong to “cold” foods which balance the heat of a sore throat, combats dryness and decreases congestion. If you experience a sore throat, popping several slices of raw or fermented radishes (which are a little softer) can provide quick and natural relief to swollen glands. 

Who knew?

Aside from that, these small spheres are also rich in vitamin A, C, and calcium. Radishes also aid in nutrient absorption and soften blood vessels. The unsuspected benefits of radishes as immune boosting agents is pretty incredible. Their vitamin potency means that simply by adding a half cup of radishes to your salad or as a snack would provide a daily assimilation of vitamin C equal to 15%.

 This isn’t insignificant because, increasing your daily dose of vitamin C (especially during cold and flu season) is the best and easiest way to boost your immunity, without purchasing  synthetic supplements. You may have thought you were adding a bit of spice to your salad or stir fry, but in fact, regular consumption of radishes is helping your body fight against infections, colds, and the flu! 

Here’s what you’ll need for this recipe: 

  • 2 cups filtered water
  • 1 ½ tablespoons of sea salt (non-iodized)
  • 1 ½ -2 lbs of washed, evenly sliced radishes cut into ½ to ¼ inch dics
  • 1 wide mouth quart jar
  • Fresh dill
  • 2 to 4 garlic cloves
  • Optional: peppercorns, chili peppers, or chili flakes

Recipe Tips and Notes

  1. If necessary, use a weight to keep radishes submerged under the brine. 
  2. You can secure the jar with a tight lid, airlock lid or coffee filter secured with a rubber band to keep oxygen levels low and bugs out. 
  3. If you’re not using a jar with an airlock lid, you’ll need to burp your jars every 2-3 days to avoid carbon dioxide (bottled pressure) from building up in your jars. 
  4. Fermenting at room temperature (60-70F/ 15-21C) is ideal for best flavor and texture. 
  5. The key to a successful ferment is that all of the ingredients must be kept under the brine. There are a number of ways to achieve this outside of the method I share. Check out Suitable covers, containers and weights for fermenting foods from the “Complete Guide to Home Canning ” revised 2009 edition for complete options.

Pickled Radish Recipe

  1. Grab a freshly cleaned wide mouth canning quart jar. 
  2. In a saucepan, bring 2  cups of water and 1 ½  tablespoons of salt to a boil over high heat. Once a boil is reached, remove from heat and stir until salt dissolves. Allow brine to cool to cool to room temperature ( 65F) 
  3. Tightly pack the radish slices into your sanitized quart canning jar. Fill the jar with the cooled salt brine to completely cover the top (up to the mouth of the jar) Make sure the radishes are completely submerged. 
  4. Allow radishes to rest on your counter for 6-8 days. You want to notice the brine turning slightly cloudy. 

When is it ready?

  1. After 9 days, taste it, and if rightly sour and fermented to your preference. If it is, suspend the fermentative action by enjoying immediately, or keeping in the fridge. If it needs a bit more time to get to the tartness you prefer, taste every 2-3 days until it’s juste a droite  (french, for ‘just right’!). 

How do I store this? 

It’s fine to store pickled radishes at room temperatures below 65 degrees right on your counter if you intend to use it up within 3 months. After that, pop it in the fridge where they’ll keep longer. 

When will it  expire?  

I recommend using your radishes within 6 months for best taste and flavor. If you’re worried about spoilage just use a pH strip to confirm a pH under 4.6. Why? Botulism can’t make spores under that acidity, so you’re safe! 

How will I know if my ferment has gone bad?

Oh, you’ll know! Trust your eyes and nose. If it smells (beyond the tangy ferment smell, as in a baaaaad smell) toss it. But most definitely if you notice the following:

  • Mold or fuzz
  • A mushy texture
  • You taste a tiny bit and think “yuck” not “yum”

That being said, using real salt (not table salt), clean containers and organic vegetables makes fermenting safe the majority of the time. But, if your kitchen is a fermentation factory like mine and you have sourdough starter or cheese nearby, ensure these jars are separated by a few feet because the floating environmental yeast can offset the flavor of your ferment and contribute to the mushiness of your veggies.  

Craving more fermented recipes as quick and delicious as this one? Thought so. You’re absolutely going to love my other fermented recipes:

  1. Fermented Ginger Carrots
  2. Mixed Vegetable Ferment
  3. Fermented Honey Garlic
  4. Probitoic Rich Asparagus

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