August 19, 2016

B + I often have date nights at home and “make something cool.” We’ve planned nights like this since the beginning when I was still in nursing school and frankly couldn’t afford to do much of anything else. B loves cooking as much as I do so he is always down to hang in the kitchen and cook. We cooked so much in that little apartment. It was a grungy, one bedroom in Northampton, MA but we grew to love it and honestly say how much we miss it often. It had the tiniest kitchen with hardly any counter space but somehow we made it work.

One night B + I decided to make pickles. We did some research on Pinterest (naturally), found a recipe and went to the store to pick up the ingredients. There was an awesome co-op down the street from my place that had the best local produce and sold there spices in bulk. They also had an awesome prepared foods section. Stuffed fish and salmon burgers, meatballs the size of softballs, and house made sausages, practically every kind and flavor combination you could thing of including our personal favorite, chicken curry.

We picked up the essentials: cucumbers, vinegar, peppercorns, a bay leaf,  mustard + dill seed. I just started taking pictures of my food at the time and still have a bunch of pictures with terrible lighting saved on my computer that I took with my iPhone that day. Theres one of Brian holding up our finished product with the biggest, cheesiest smile. I love it but he would kill me if I posted it here. Haha.

We practically died with anticipation waiting it out as the cucumbers pickled in the fridge for 2 weeks. When we finally tried one we soon realized they were…terrible. I mean, inedible. The pickles were so sour, like burn-your-tounge-on-10-blue-Warheads sour, we could hardly even finish one. I actually don’t think B did but I didn’t have the heart to throw them out. They must have sat in the fridge for another 2 weeks. So many beautiful pictures of pickled vegetables on my feed lately have inspired me to overcome my major fail and try my hand in pickling again.

Let me tell you these pickled peppers + radishes are the comeback of the century. They are the perfect balance of spicy, sweet, and sour, delicious on toast, tacos, salads, or alone as a side. This recipe is also extremely versatile. Use whatever veggies you have on hand and experiment with your favorite spices. 2 jalapeños makes hot pickles so adjust the heat to your taste. Also, don’t worry if you have leftover brine, just be sure to fill your jar until it is about 1 inch from the top.



1 bunch radishes
2 banana peppers
2 jalapeno peppers
1/2 tsp each of mustard seed, dill seed + peppercorns
1 cup apple cider vinegar
1 cup water
2 Tbsp coconut sugar
2 tsp salt

Cut the tops and bottoms off the radishes and use a mandolin or sharp knife to carefully slice into 1/8th inch rounds. Repeat this step with the peppers.Stuff sliced vegetables into a 1 pint mason jar, top with desired spices and set aside. Heat the remaining ingredients in a small sauce pan over medium heat, about 5 minutes. Once boiling remove from heat and fill mason jar with pickling brine. Leave about 1 inch room from the top. Allow to cool to room temperature. Serve right away or cover and store in the refrigerator up to 1 week.

Serves 6-10

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