I did my first canning of the year, and what better way to start it off than these beautiful pickled radishes. The recipe came from Canning for the New Generation, which I have only used a handful of times but have really enjoyed everything I have made from it. These pickled radishes are perfect, I have been snacking on what didn’t make it into the jars all day.
I turned the tops of the radishes into a delicious radish top soup. I pulled the recipe from our Edible San Diego magazine, but it was originally from this book.
2 tablespoons unsalted butter
1 leek, white and light green part only, halved lengthwise and thinly slice
1 small yellow onion, diced
1 carrot, diced
1 1/2 tsp salt
1 medium russet potato, peeled and diced
4 cups vegetable broth
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
5 cups lightly packed radish tops (from three bunches)
5 or 6 radishes, trimmed and cut into matchsticks
In a heavy stockpot melt butter. Add leek, onion, carrot, salt and stir briefly. Cover and cook, stirring once or twice until the vegetables are very soft but not brown, about 20 minutes. uncover, add the potato, water, sugar and pepper. Increase heat to medium high and bring to a simmer. Re-cover and cook, stirring occasionally until the vegetables are tender enough to puree. Add the radish tops and stir until wilted, about 1 minute. Puree and top with radish matchsticks.