There is some evidence that pickled vegetables help promote digestive health and lower cholesterol. Health benefits aside, pickling is a really easy and delicious way of preserving the season’s bounty for months to come..
The basic ratio (Ruhlman) for a pickling brine is 20:1, that is, 20 ounces of water (filtered) to 1 ounce of kosher salt. To this you may add antimicrobial spices such as garlic, cloves or mustard and (optionally) a little non-refined sugar.
Bring the brine to a boil then remove from the heat and allow to cool to room temperature. Mix in a few ounces of the liquid from a previous batch (if available) to intensify the flavor and color.
Pack the radishes into a clean jar and weight down (I’m using a bag of dried beans), then cover with brine and seal.
Keep at room temperature for about 1 week (or 3 days if you add whey) before transferring to the refrigerator.
While you don’t have to go through all the meticulous sterilizing that canning requires, it is important to use clean utensils and to use at least a 20:1 brine ratio. Properly pickled, your radishes will have a ph of around 4.6 and will keep for several months.