A crisp and mildly spicy pickle to have with a drink, or before a party to stave off hunger. It can be put up as well in 6 1-pint jars, but I find that a half-pint is usually what gets eaten.
12 1/2-pint canning jars with two-piece lids
4 1/2 to 5 pounds daikon radishes or white or black radishes, peeled and trimmed
2 tablespoons coriander seeds
2 tablespoons yellow mustard seeds
1 tablespoon celery seeds
2 1/4 cups tarragon vinegar
2 tablespoons kosher salt
1 teaspoon dried tarragon
6 shallots, peeled and halved
Sterilize the canning jars.
Cut the radishes into 2 1/2 x 1/2 x 1/2-inch sticks (or, if using young white radishes, leave whole).
Place the coriander, mustard and celery seeds in a mound on one side of a kitchen towel. Fold the towel over the seeds. Pound with a heavy saucepan until the spices are crushed. Pour into a 2-quart glass measure. Add the vinegar, 2 1/4 cups water, the salt and tarragon. Cover tightly with microwave plastic wrap. Cook in a microwave at 100% for 7 minutes, or until boiling. Prick the plastic to release the steam.
Remove from the oven and uncover. Divide the radishes evenly among the jars, fitting the pieces snugly, upright, in them. Place half a shallot in the center of each jar. Pour enough vinegar mixture over the radishes to cover, leaving 1/2 inch headroom in each jar.
Arrange the filled jars around the edge of the carousel. Cook at 100% for 12 minutes, or until just tender. Remove from the oven and cover with the lids. Let cool slightly.
Refrigerate at least overnight, or up to several months. Serve chilled.
As prepared, each serving contains 15 calories, 1g total fat, 0mg cholesterol, 115mg sodium, 1g total carbohydrate and 1g protein.