Pickled Radish Seed Pods 2 Ways

184 Comments
Pickled Radish Seed Pods

Last week my friend Margaret of AWAYtoGarden.com and I were chatting on Skype and she asked me what is in my pickling spice mix? The question threw me for bit of a loop since I didn’t really know. Unless I am writing a recipe for publication, I rarely pay too much mind to how I flavour my pickles. Beyond getting the acid content right, it’s mostly just a pinch of this and that or whatever is on hand from the garden until it looks right. Obviously I care about flavour and make plans beforehand, but it’s not something that I have researched. I have never purchased a package of pickling spice and until she read me the list I was shocked by the complexity of it. I never put that many flavouring ingredients in at one time!

This brought the conversation around to what I do put into my pickles. I sat down and made a list off the top of my head and was surprised by how long it is. It’s too long to include here so I will follow this post up next with that list. That said, I have to admit that recently I tend to grab for a new favourite: sweet and smokey powdered paprika. In fact, it’s become such a beloved go-to that I’ve begun collecting different types. This is helped along by the fact that it often comes in very pretty little tin packages, and I am a sucker for a good package.

Shortly after our conversation, I made two batches of pickles using radish seed pod that are currently abundant in my garden: one using my go-to sweet paprika and the other inspired by the flavours of summer that are currently available. Both recipes are available below. Margaret invited me to be on her radio show to talk about pickling spice and we discussed all of these topics there and more. You can have a listen here.

We have also teamed up to do a joint canning jar giveaway. Details are at the bottom of this page. Enjoy!

Radish roots tend to be a finicky, short-lived crop. Some spring seasons are simply too hot or dry and turn out but a few edible roots. However, regardless of the season, I know that if I leave a few plants in the soil I can always count on a second and third crop of edible flowers and seed pods, regardless of the weather. Some people grow a specific variety called ‘Rat Tail’ radish for the big, crunchy seed pods it produces in lieu of an edible root. I have found that unnecessary as every variety I have grown produces a decent bounty of flowers and pods.

Rat Tail Radish Seed Pods

So what do they taste like? In a lot of ways they’re like a milder radish in a different package. Even my neighbour who hates radishes can see their appeal. I eat them straight off the plant when I’m out working in the garden. In early summer I bring about a handful in each day to chop and eat raw on salads. However, by mid-summer the plants grow into monstrous, tentacled things that reach far and wide, their thousands of arms clumsily toppling over with the weight of countless little pods. They really aren’t anything like what you’d expect from a radish. I happen to prefer this wilder form!

radishesgonetoflower
The white dots in the foreground of this image are flowers made by 2 radish plants. I am saving seed from this variety to grow again in late summer/fall. The yellow flowers to the left side are lovage, and the yellow flowers elsewhere are mostly those of ‘Giant Red’ mustard.

Pickled Radish Seed Pods

I originally planned to pickle my radish seed pods in the refrigerator as I was worried that hot water bath canning would make them mushy and unpalatable. But with such a large bounty it made more sense to can for long term storage. I worried for some time that the experiment was a failure and that I’d be left with a big batch of inedible pickles, but I am pleased to say that while processing does make them soft, they are tender and delicious, not mushy.

If you’d prefer to do a smaller batch in the fridge, I suggest changing the ratio of vinegar to water to 1:1.

Pickled Radish Seed Pods

RECIPE: Pickled Radish Seed Pods (Lemon Verbena)

Makes 3- 1/2 pint jars.

Ingredients:

  • About 1/2 pound radish seed pods (you may need more or less, depending on the size of the pods)
  • 1 cup white vinegar
  • 1/2 cup filtered water
  • 1 tablespoon pickling salt
  • 1 teaspoon granulated sugar

To each 1/2 pint jar add:

  • 1 small clove garlic
  • 1 sprig fresh lemon verbena
  • 10 black peppercorns
  • 1 strip lemon peel

Choose tender, crisp, green radish seed pods and pluck them individually from the plant. Avoid spongy, mature pods that have turned brownish and have full-sized seeds inside. They tend to be too difficult to chew. (Save them for replanting!) Wash and dry if necessary.

Sterilize 3- 1/2 pint-sized jars, preferably the type that have a ridge below the neck. Place garlic, lemon verbena, and black peppercorns in each hot jar and then tightly pack in the radish seed pods.

Bring the vinegar, water, salt, and sugar to a boil in a nonreactive pot. Stir to dissolve the salt and sugar.

Pour the hot brine over the radish seed pods, leaving 1/2″ headspace.

Check for air bubbles, wipe the rims clean, and seal. Process in a hot water bath for 10 minutes (adjust for elevation).

Pickled Radish Seed Pods

RECIPE: Pickled Radish Seed Pods (Sweet Paprika)

Makes about 3- 1/2 pint jars.

Ingredients:

  • About 1/2 pound radish seed pods (you may need more or less, depending on the size of the pods)
  • 1 cup apple cider vinegar
  • 1/2 cup filtered water
  • 1 tablespoon pickling salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons smoked sweet paprika powder

To each 1/2 pint jar add:

  • 1 small clove garlic
  • 10 black peppercorns
  • 1/8 teaspoon yellow mustard seed
  • 1/4 teaspoon fennel seed (optional)

Choose tender, crisp, green radish seed pods and pluck them individually from the plant. Avoid spongy, mature pods that have turned brownish and have full-sized seeds inside. They tend to be too difficult to chew. (Save them for replanting!) Wash and dry if necessary.

Sterilize 3- 1/2 pint jars. Place garlic, black peppercorns, and mustard seed in each hot jar and then tightly pack in the radish seed pods.

Bring the vinegar, water, salt, sugar, and paprika to a boil in a nonreactive pot. Stir to dissolve the salt and sugar.

Pour the hot brine over the radish seed pods, leaving 1/2″ headspace.

Check for air bubbles, wipe the rims clean, and seal. Process in a hot water bath for 10 minutes (adjust for elevation).

ball_coloredjars

GIVEAWAY

UPDATE: This giveaway is closed. The winner is Carol.

WIN A SET OF 6 PINT JARS from Ball’s Heritage series (your choice of blue or green) — Margaret and I each purchased a set to give away. All you have to do to enter is answer this question in the comments box at the bottom of the page, after the last comment:

What’s in your version of “pickling spice”? Packaged, adulterated, or homegrown secret ingredients? Do tell.

No answer, or feeling shy? Just say “count me in” or something, and we will. Remember: Double your chances to win by commenting on both our websites. Click over to Margaret’s site to enter there.

We’ll draw two random winners after entries close at midnight Monday, July 21. U.S. and Canada only. Good luck to all!

Gayla Trail
Gayla is a writer, photographer, and former graphic designer with a background in the Fine Arts, cultural criticism, and ecology. She is the author, photographer, and designer of best-selling books on gardening, cooking, and preserving.

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184 thoughts on “Pickled Radish Seed Pods 2 Ways”

  1. I abhor pickles, but have finally found myself fancying a sweet zucchini relish, made with paprika, coriander, cumin, tumeric, and a plethora of other spices.

  2. I use what ever I have on hand but usually add a couple do hot pepper slices as well for a kick.

  3. 1/4 tsp dill seeds
    1/4 tsp coriander seeds
    1/4 tsp yellow mustard seeds
    1/4 black peppercorns
    1/4 tsp sea salt
    Lots of fresh dill weed.
    White vinegar.

    These measurements are per pint jar. Yes. No water. I like the tang of straight up vinegar brine. It also makes my pickled jalapeños even spicier.

  4. I ventured into pickling for the first time last year when I had a bumper crop of jalapenos. I made a really simple recipe with just vinegar, water, sugar, salt, and garlic.

  7. My go-tos are just dill and garlic (like for cucumbers, but I do all sorts of veg), but I’m always experimenting :)

  9. “What’s in your version of “pickling spice”? “: I use black mustard seeds, coriander seeds, dried red chiles, bay leaves, cinnamon sticks, and cloves.

  11. Depends on what I’m pickling, actually… I don’t have a set formula to follow. I do like to add fresh herbs like dill, cilantro, sage, thyme, etc., depending on what’s going into the jar. I’m a big fan of Marisa McClelland’s new book, Preserving by the Pint.

  12. We’ve done basic pickled serranos with just vinegar and some dilly beans with garlic, dill, and peppercorns.

  13. I am tentatively venturing into the world of pickling with my first round of cucumbers. I have no idea what my spice mix will be, but I don’t know how I feel about cinnamon or some of the other spices listed in the mixes! Please count me in because I don’t know what I’m doing!

  14. I am crazy for radish pods too! I tend to eat half of what I’ve picked before I ever make it back to the kitchen. I’ve tried them pickled, but I need to work on my vinegar ratio, I’m still not satisfied. So far, my favorite way to preserve them is to ferment them with black peppercorns, sprig of dill, sliced garlic and a few red onions. I couldn’t believe how good they were fermented, they get a little stinky but don’t let that deter you the flavor is really good.
    I have a huge patch planted for fall and I’m chomping at the bit for pods.

  17. The only thing I’ve ever pickled is bull kelp. I used a packaged pickling spice mix and gave little jars of pickled kelp to my family when I was in grad school. I still hear about the pickled kelp, now 20 years ago!

  18. When I make pickles I go simple but spicy: dill, garlic, black peppercorns, and chili flakes. Each jar is slightly different and I gift the according to the person (my brother gets the last jar made with all the extra garlic, my sister gets the one with the most chilies, etc.).

  19. One herb I’ve experimented with is juniper berries – they have a similar black pepper profile.

    • For convenience sake I use the store bought dried spice mix but jazz it up with garlic, hot pepper flakes and whatever else I have on hand.

  22. I have the same radish pods in my garden, so I’ll probably use your recipe. Other than that, I don’t hava a go-to pickling spice so please count me in.

  23. Fresh-grown dill. Love this tip about edible radish seed pods. I grow lots of exotic radish varieties in my backyard, but have simply sliced the radish roots raw for salad and saved seeds from the pods.

  24. I’ve only used the “pickling spice” from Bulk Barn so far (I think there’s dill in that…haha), but one year hope to finally make my own!.

  26. I’ve never actually tried pickling myself. I’m still new to canning so pickling will be after I master the skill I need to actually pickles something at all. :P

  28. I use garlic cloves, dill heads and a lite touch of crushed red pepper flakes for a little kick. Please count me in.

  29. Haven’t pickled since I did it as a teen with my mother. So looking forward to trying the radish seed pod pickles. I will be trying one of your pickling spice recipes. Please count me in!

  30. I’ve only used the prepackaged pickling spice blend, but intend on making my own this canning season – however, my pickled beets are really quite amazing (especially with the addition of cinnamon sticks to the brine)

  32. Count Me In! I love the jars and would love to win. I just pickled some cukes yesterday
    but only used dill and most times I add garlic. Allspice is my favorite for pickles too.

  34. Mostly dill and garlic. I am going to have to try pickling radish seed pods. I never thought of that before. I’m looking at my garden with fresh ideas. Thank you!

  35. I use dill seed or sprigs, black peppercorns, mustard seed, turmeric, a bit of red pepper flakes. Thanks for the giveaway and the idea of using radish seed pods. Something new to grow!

  36. This batch of half-sour garlic dills is just head of garlic, 3 sprigs dill weed (all that was growing), and a pinch of black peppercorns. Going naked to start with my first batch of pickling cukes! Oh, and a wild grape leaf to keep crispness! Eyeing my arugula seed pods after reading this great post though@! Thanks!

  37. I like a spicy pickle. I will use hot peppers, dill and garlic.
    My friends and family say they love my pickles.

  38. I tend to pickle Asian style usually using just soy sauce, sugar and vinegar OR I kimchi-fy. You can make any vegetable into spicy Korean kimchi. I also make non-spicy kimchi.

  39. No secrets here, I’ve never put up pickles before, but I sure plan to give the pickled garlic scapes a shot! Love, love. love the green canning jars, please count me in on the give-away.

  40. I’ve never pickled pickles but I’ve made homemade sour kraut for which I used cardamom, salt, pepper and a little jalapeno chilies.

  45. Pickling spice from Penzy’s in my cabinet…but never used (yet!). Looking forward to using it and ideas gathered here this season.

  46. I’ve just recently started making my own pickling spice, and I expect I’ll start tweaking it more now that I have. Also, I just “discovered” radish seed pods this year. Will think about pickling them next year.

  49. I am always changing up my pickling spices. Last year I made pickled Okra but I wasn’t to thrilled with what I put in them, not to self I need to write down things so I can remember what I do like:-)

  54. pickled cherries?!? you are so awesome. i have yet to try pickling, but you and margaret are very inspiring. and i can never have enough jars!

  56. My personal favorite is zucchini and onion pickles made with vinegar, sugar, salt, celery seeds, turmeric, and ground mustard. It’s from an old canning and freezing cookbook I’ve had for close to 50 years. I’m going to try it this year using tromboncino squash instead of zucchini since they’re trying to take over my garden!

  57. I’ve made pickles of ALL kinds for many years, and have learned it’s best to just make small batches or you have too many on hand… then it’s a challenge to use them up!
    Please count me in.

  59. haven’t pickled yet but am a ground chipotle fiend when it comes to making salsa. Also just started using Ball jars to make homemade yougurt – wahoo!!! thanks.

  61. I usually start with dried peppers and mustard seed and build from there. I tend to go for spicy!

  66. Lemon and rosemary with lemon cucumbers is a favorite for me lately. I may need to add some lemon verbena next time!

  69. Last summer my girlfriend gave me a jar of pickled chipotle garlic from a farmers market in Montana. So Good! I ate the whole jar in one sitting. That smokey flavor with just a slight kick, I dream about it. That is my goal to reproduce this summer with all sorts of veggies.

  70. i don’t have any particular recipe for “pickling spice”–it sort of depends on what i’m pickling and what i’m in the mood for at the time.

  71. Dill and Coriander are my go-to pickling spices. Sometimes I add some sweet onion as well. Thank you for the wonderful giveaway.
    Erin
    fairyfractal at gmail dot com

  78. I usually stick with the packages version, as I always seem to mess it up when I make my own!

  80. Sorry – I just use boring store bought pickling spice. Working up the nerve to try making my own version one of these days.

  81. I don’t have a favorite pickling spice because I haven’t pickled much. I have my own garden for the first time this year and am looking forward to trying out things.

  82. Hey.
    I put chaos in my mix. Does that count?
    My favorite now is green nasturtium seeds.

    Sometimes (usually), when I’m lazy, I throw small things to be pickled into mostly empty pickle jars that are in the fridge. After three days, we eat!

  83. My rat tail radishes reseeded. They are a monster plant. This year, I plan to add some to cucumber kim chi. (Salt, chili, ginger, onion, garlic).

  87. I love sweet pickles made with cucumbers, onions, and sweet red peppers. I usually just follow a recipe though.

  90. Mustard seed, dill seed, coriander seed, peppercorns, sometimes celery seed. Usually crushed red pepper flakes.

  92. I love the look of veggies in a jar. So beautiful. My son and I put up a batch of quick refrigerator pickles with a simple brine. We made one jar with habanero pepper, one jar with jalapeno, several with cayenne and even put Sriracha sauce in one jar. It turned out beautiful with the red brine and the green cukes peeking through. Can’t wait to try them!

  94. Just came over from Margaret’s site to get your recipes – I will have to try this radish seed thing (love radishes but they are not fond of me!) and we are not that fond of cuke pickles anyway. Please count me in!

  95. Garlic, chile, dill… But I plan on experimenting with asian and middle-eastern flavors this year.

  96. I do several different kinds of pickles with different spice combinations, but one of my current favorites is pickled carrots with a little sugar added to a stock vinegar/salt brine, a small sprig or two of fresh thyme, a couple of cloves of garlic, a small amount of mustard seed and hot pepper flakes (or sliced hot pepper) to taste. Really great! Be careful of adding too much thyme, though. It’s easy to overdo on it.

  98. I have never pickled anything, but I have way too many radish pods and can’t wait to try this!

  101. I’ve never pickled before, but it’s so interesting to read all the comments on what others did! Thanks for the chance of an awesome giveaway, as always.

  105. I have used a mix from Penseys in the past, but I may experiment a bit with my pickle obsession this year!

  106. We use penzey spices and mixes and our own mixes. Dill, garlic, mustard seeds, cloves, bay leaves, and lavendar are just some the herbs we mix with.

  107. I’m new to pickling so I usually use packaged spices or an exact recipe… hoping to learn more so I can wing it more, though!

  109. If am able to get to the eastside of Cleveland Ohio, a custom and freshly made blend from Alesci’s, a wonderful truly Italian grocery store. PS, their daily fresh bread is fabulous! They used to be able to have open wooden containers of a wide variety of olives.

  113. Count me in!
    Use mustard seed, celery seed, salt, garlic cloves, peppercorns and hot peppers varying kinds…oh, and grape leaves for crispness :)

  117. I try to stick with home made(my own garden) or organic ingredients in the supermarket. My recipe is close to this one but I add 2 teaspoons of coriander seeds
    and 1 teaspoon of ground ginger to it too!

    I love the blue jars!! Shared and thanks for the great giveaway!

  118. Confession time: I don’t like pickled ANYTHING, so I have no pickling spice secret. THAT’S my secret. But I love canning jam, so I hope I win!

  121. My go to pickling spices are,
    Dill Seed
    Mustard Seed any color
    Peppercorns
    Garlic Cloves
    Dried/Fresh Hot Pepper Pods

    I don’t always use all of those spices. I mix it up whenever I get bored. And occasionally I’ll swap out the dill and garlic for cloves and coriander.

  122. Great comments! Thanks. I use different spices for different pickling.

    I’m going to try Suzanne’s cinnamon in the beets. We love anything pickled.

    Please count me in.

  123. Depends on what I’m pickling. Have used packaged “pickling spice” for cucumbers, but for beets I use no additional spice. For carrots I use garlic and either a hot pepper or dill.

  126. I tend to be kind of random in my pickling spice mix but it’s always worked out.

    When I tried to grow radishes for the seed pods and I even used Rat Tail. Even the smallest ones were tough and stringy. I don’t know if it was the weather or what, but I haven’t tried that since.

  130. The pickles I made never matched the two I wanted to make: my grandmother’s sweet pickles and the double sour gherkins from the Lower East Side in Manhattan.

    So I hope to win, and try again. Count me in.

  131. Dill, garlic and fennel seed…mmm..just picked my first batch of cukes from my vine!

    Count me in, Emily

  132. I use my grandma’s recipes for lots of dill pickles. But mainly I do chowchow and pepper relish both use mustard seed.

  134. I’m new to canning and have no favorites yet but please count me in. I’m still learning……

  137. I have been trying to jazz up pickled beets from the generic commercial blend I am used to by adding cumin, fennel, etc to the usual suspects (mustard seed, coriander, bay leaf, etc). The cumin beets are great. I have discovered that Moroccan food does a lot with beets. Who knew Morocco was such a beet loving nation?

  138. I have not made any pickles yet, but I want to try it now with the cute mouse melons growing in my greenhouse this year. Reading other people’s comments is very helpful for the beginner that I am.

  139. I don’t have a lot of experience with pickling, but I’ve mostly used black peppercorn, yellow mustard seeds (though I recently got black ones I want to try), and dill.

    Thanks for the giveaway!

  140. I haven’t canned alone yet, but I do make refrigerator pickles, and that recipe is passed down from my great grandmother. Delicious! It’s a secret though. ;) (Actually, I can’t find the recipe card! Whoops.)

  141. For my bread and butter pickles I use Mrs Wages. For my dill I make a brine of water, vinegar, and salt and then add garlic and fresh dill to the crock. When the pickles taste right I make a new brine and in each jar add garlic, fresh dill and usually add a hot pepper in half the jars then cover with hot brine and process. Would love a chance to win these colored jars :)

  142. I don’t have much canning experience–but I’d love to start! :) Lately I’ve been doing quick-pickled onions with cloves and bay leaves. They’ve been devine. :)

  148. I tend to just follow whatever recipe I’m using but find when it comes to eating that I like pickles with warm, slightly spicy flavours the best – mustard, cayenne, cloves – that sort of thing. I’m now a bit disappointed that I pulled out the rest of my radishes even though I knew I probably wouldn’t eat them. There are two plants left that had already bolted so I might still get a few seed pods. Maybe enough for a jar of refrigerator pickles. Next year I’ll leave more plants in the ground.

  149. I’m like you, I like to use whatever I have on hand that looks good. My must haves are salt pepper garlic but I’ve been using dill and bay leaves as well.

  150. I use the store bought pickling spice mix but jazz it up using garlic, hot pepper flakes and
    whatever else I have on hand that my imagination can come up with – a sort of “flavour of the day”.”

  151. Haven’t pickled in a few years, but it generally includes garlic, peppercorns, red pepper, coriander, and slices of jalapenos!

  153. Give me a straight-up dill pickle, and I’m a happy girl. I’m learning to like bread & butter, but if I’m canning my own, it’s always traditional dill.

  154. I have been enjoying pickled beets and eggs in a mix of beet juice, vinegar, water, and a pinch of cinnamon and sugar. Sounds weird but tastes amazing, and I get the whole jar to myself…no one in my family will go for it:)

  155. I enjoy pickeld green beans with added soy sauce for salt, wasabi powder, and chili flakes!

  156. I haven’t pickled anything thus far but do love to make my fabulous homemade jams and jellies. I would love to learn something new! Thanks

  159. I’m new to pickling, plus I think each thing that gets pickled should have its own recipe, so I don’t have a set “mix”. I did make some pickled bell peppers and (separately) mushrooms a while back with lemon juice and olive oil and herbs from the garden that turned out pretty well. I can say that if I’ve got a version in the garden, I’ll use that before using a dried storebought herb. Sprigs of oregano, dill, thyme, and all of that are just prettier.
    What I want is a recipe for a mustard that can be water-bath canned, that doesn’t taste like straight vinegar! So far, I’m 0 for 4 on that one.

  161. Arame makes for a great pickling addition for pickling dried red peppers in the Japanese style!

  162. I am a novice pickler, but get very enthused when I read your columns. I grow plenty of fresh herbs that I can use instead of the pre-packaged pickling spices. Please count me in. Thanks

  163. I don’t pickle anything myself, but I could definitely use the canning jars. Please count me in.

  164. Great article- radishes are on my list for next summer!! I usually follow my favorite pickling author, Linda Zeidrich – she has a unique spice blend for each kind of pickle. This summer, we have a bumper crop of nasturtiums so I’m making her recipe of Nasturtium Capers. Check out her great book, “Pickling” !

  166. I use the pre-packaged Ball pickling spice, but we add a big sprig of fresh dill to each jar out of the garden.

  167. I have never used the same pickling spice twice! I would love to start growing my own. Someday….

  168. I found a mix from a small spice shop near the U.P. in the north west corner of Michigan (Suttons Bay). It has a great range of ingredients and is well balanced. I do add some of my homegrown dill and garlic as well.

    I love the idea of these pickled radish pods. I usually eat mine fresh but I like any excuse to try a new pickle.

  170. I usually get my pickling spice mix from a local store–it’s so good–but I’m feeling very inspired by your use of paprika & lemon verbena (have lots of that in my garden right now!0.

  172. Please count me in! (I can’t say what goes into my pickling spice only because I just started canning this year and haven’t gotten that far….yet!!! :)

  173. I generally just use the generic “pickling spice”, however if a special recipe calls for a different blend I’m happy to recreate. I haven’t made my OWN blends yet though.. something I’d like to experiment with!

  177. For pickling, it really depends on what’s getting the treatment – but I’ll admit to a fondness for thai chiles in the pickles and juniper berries in the beets :)

  178. I haven’t tried making a pickling spice mix but since I have all the spices individually I guess I should try it!

  179. I am fairly new at pickling and stick to the safe and boring recipes (dill etc), but seeing this recipe makes me want to experiment with more flavors!

  180. My grocery store brings in a nice mix for the bulk bins this time of year, but I always add my own bay leaves.

  182. Each year I always make a batch of Blenheim apricot jam, this year I finally ventured into pickling. It was amazingly simple. Right now I just used the store bought pickling spices.

  183. I have put young arugula pods in stir fry’s and will try pickling also. Theyre a bit smaller but lots of peppery heat. Thanks!

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