What to do with radishes? Pickle them!

I have a few radishes that have come in…5 different varieties. Some have gotten a bit too mature. Others have been stressed and are “hot” tasting. So…what exactly to do with all these radishes? Especially, what do you do with “hot” radishes? Pickle them!

Well, I found this recipe on Epicurious. I made my pickled radishes Tuesday night and cannot wait to taste them (I’ll let you know if the heat is mellowed)! They look great. Of course, I did not follow this recipe to a “T,” so my changes are noted in parenthesis and italics.

Pickled Radishes Bon Appétit | July 2011

by Eric Werner
Hartwood Restaurant

Yield: Makes 6 servings

ingredients

  • 10 red radishes, trimmed, unpeeled, quartered
  • 10 garlic cloves (I only had 4 cloves of garlic…I sliced. I will let you know if this is enough)
  • 1 teaspoon whole black peppercorns (I didn’t measure)
  • 2 cups distilled white vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • (I added a bay leaf…it just seemed like the right thing to do)

preparation

Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day.

(The next time I do this…as in tonight or tomorrow, I might add more sliced garlic, dill, and I plan on cutting the radishes thinly instead of in quarters. I had a Japanese neighbor that would occasionally bring be delightful dinners accompanied by very thinly sliced, pickled radishes. They were so refreshingly good!)

DO AHEAD: Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Read More http://www.epicurious.com/recipes/food/views/Pickled-Radishes-366455#ixzz2eoAPlo2r

 

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