makes 10 jars
This recipe works with radishes - but you could also use carrots, cucumber, or romanesco.
2 bunches of radishes
1 bunch of dill - or dill flowers
1 red onion
coarse grey salt
a handful of bay leaves
a handful of black pepper corns
a handful of juniper berries
a handful of mustard seeds
1 liter / 4 cups of apple cider
250 ml / 1 cup of white vinegar
250 ml / 1 cup of water
1 tablespoon of sugar
Sterilize your jars: wash them lightly, let them dry and put them in your oven at 350 for about 15 minutes. Gently wash the lids in soap water and let them dry on a tea towel. Meanwhile, make the brine : bring the vinegars, water and sugar to a gentle boil for about 5 minutes. Set aside.
Prep your vegetables: wash and dry the radishes, keep them whole or slice them thinly with a mandoline - I do both. Slice the lemon and the onion. Cut the dill.
Prep the spices: using a mortar, squash the pepper corns, juniper berries and mustard seeds. Add the zest of a lemon, and some coarse grey salt.
Fill the jars with the radishes, lemon slices, onions, and dill. Add the spices. Fill up the jars with the vinegars.
Close the lids tightly.
Wait for a few days before trying your pickles.
The jars will keep for 1 to 2 months.
Keep refrigerated from the moment you open a jar.