April 16, 2018
This is about...
Quick Pickled Spring RADISHES---YUM!!
pickled radishes 6424.png
        I’VE HAD MY FILL OF GREEN LEAFY SALADS for a while now. So, I’ve been continuing my quest on how to dine on my vegetables in different ways. Lately, these quick pickled radishes have been calling out to me. Since peppery radishes are one of the earliest planted, and fastest growing vegetables in the spring garden-- only four weeks from the planted seed to harvest-- ‘tis the season.
        THE HARDEST PART OF THIS RECIPE IS THINLY SLICING THE RADISHES. Once they’re layered in a canning jar, there are lots of ways to flavor them. This time around, I chose some black peppercorns and fresh dill.
        Standard pickling procedure takes over from there, pouring a homemade brine to cover, screwing on a tight-fitting lid and chilling them. Homemade brine?? Don’t worry, it’s so simple to make. In a small saucepan, you just mix together equal amounts of vinegar and water with some salt and a little sugar. Bring that mixture to a boil to dissolve, cool it down and pour it over the radishes. A no brainer. And for that tiny bit of effort, you’ve got yourself an explosion of flavor.
        THIS SUPER EASY TECHNIQUE TRANSFORMS THESE GUYS INTO A PRETTY PINK CONDIMENT that’s spicy, tangy, crunchy and perfect on top of almost anything savory—tacos, burgers, fish or chicken, and of course sandwiches. You can’t complain about 12 slices being a negligible 4 calories either. Plus, there’s NO FINICKY CANNING EQUIPMENT TO DEAL WITH, thank goodness. You just shove the jar in the fridge and let it sit there until you’re ready to eat them.

LESSONS Learned:
1. The thinner you can slice the radishes the better, as they will take less time to pickle. If you have a mandolin, this is a great time to use it. Or slice them as thinly as you can with a good sharp knife.
2. Find the freshest radishes you can, preferably with the green tops still attached. The plain red ones look the prettiest pickled.
3. Since these are at their most delicious eaten within a week, it’s best to make small batches.
4. Try apple cider, red wine or brown rice vinegar for variety. Balsamic is too strong though.
5. Try different spices and herbs too--- garlic, cilantro, red pepper flakes, cumin or mustard seeds, and on and on.


8-10 medium/large red radishes
1 large sprig fresh dill, torn into smaller sprigs
2 teaspoons whole black peppercorns
For the brine:
¾ cup white vinegar
¾ cup water
1 ½ Tablespoons sugar
2 ¼ teaspoons Kosher salt

Prep the radishes:
        Trim off the root end and tops of each radish. Scrub well to remove any dirt. Using a mandolin or a sharp knife, slice the radishes as thinly as possible. Fill up a half pint jar half way with the radishes. Add half of the sprigs of dill and 1 teaspoon of the peppercorns to the jar. Repeat with the rest of the radishes, dill and peppercorns.

Make the brine:
        In a small saucepan, add all of the brine ingredients. Heat to boiling and stir until the salt and sugar are dissolved. Remove from the heat and cool to lukewarm. Pour the brine over the radishes almost to the top, making sure to cover. Discard any extra brine you have left. Gently tap the jar to get rid of any bubbles. Seal tightly with a lid. Place in the fridge. Chill for at least 4 hours before using. They are best used within a week. (At the end of the week their color will fade, but still be delicious.)

Makes about 4-8 servings.      YUM!
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