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
Yield: Makes 6 servings
- 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)
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.
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