This past sunday was the pickle club’s END OF THE SEASON FEAST!
more than 20 members and guests were in attendance and the menu– a season twist on Jewish brunch foods– fit the day splendidly.
Smoked whitefish spread with preserved lemon, mock chopped liver, bagels by the DIB, homemade assorted cream cheeses, Delicata Sunshine Rhubarb chutney, an enormous salad with lettuce from my garden, brother nature, and rising pheasant sunflower shoots, and, the coup de grace– this season’s first pickle: THYME RADISHES!
These little jewels, grown at Streetside (the place where my cucumbers are going to live out their days) were ripe for the pickling last week and when little miss delicata sunshine completed an experiment and offered me a sample, I decided I had to try my hand at them as well. The radishes are assorted varieties, but one of my favorite things about them is that their red coloring dies the brine a flourescent pink color which ultimately permeates the whole radish– sort of a blush wine pickle:)
Thyme for Radishes
enough radishes to fill a 1/2 gallon jar mostly full
4 cloves garlic
5 sprigs fresh thyme
tsp black peppercorns
3 Tbs pickling salt
1 quart water
Cut the stems off the radishes and scrub the roots (I chose to leave mine on but made sure to clean them well). Add radishes, garlic, pepper, and thyme to a 1/2 gallon jar. In a quart jar mix your brine (making sure to dissolve the salt completely) and then pour the brine over the radishes until completely submerged. Add a weight (I use a ziploc bag filled with water). Allow to ferment at 65degrees for one week. enjoy!
The thyme radishes were so well received that I put down another gallon last night. I might even sew some more radishes and try to make a bigger batch in a few weeks, radishes are one of the faster growing vegetables.
While the pickles rounded out the brunch fare with a zing, i didn’t want to send anyone away without dessert. Lucky for them (and me:)) I had put down a batch of cultured root beer sometime in February and it’d been chilling in the fridge ever since. So, I served up cultured root beer floats! Because we had the whole brunch in the garden under a blazing hot sun, you can imagine that the sweet and tangy root beer floats were very well received:)