foodie 1

Monday, June 21, 2010

Pickled Radishes

Zach doesn't like radishes, I'm flexible about them - I don't despise them, but I don't seek them out either.  But, because of his dislike for them I knew we'd have to find a creative recipe to use up the bunches we kept getting in our CSA boxes.  He does like pickles, so I thought this might be a good way for him to like radishes too.  It was super, super easy and they were quite good!  They reminded me of salt and vinegar chips -- that initial lip-puckering sourness, but then a few seconds later you're reaching back for more. 

Pickled Radishes


4 bunches radishes, washed and spit down the middle with a little stem (about 1/2-inch) still attached
Pickling mix:
1 quart champagne vinegar
1 cup white sugar
1/4 cup pickling spices
2 cloves smashed garlic
  • Take a large deep dish and lay the radishes out in it. 
  • In a large pot add the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. 
  • Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve.  Store in an air-tight container in the fridge for up to a month.

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