My little radish sprouts are rapidly growing into peppery bulbs– so colorful and flavorful–it’s typically one of the first vegetables harvested out of the garden. Of course, when one thinks of a radish, you may think of adding them to a salad or to a veggie plate. But imagine showing up to a backyard BBQ with a mason jar full of homemade pickled radishes!
Pickling radishes is easy to accomplish and something you must try! You will be delighted by the spicy vinegar sting in your mouth…perfect to add to your favorite savory cocktail in place of a celery stick or a wonderful accompaniment to an Asian dish. You might also try adding them to a grilled burger or topping off a piece of poached fish. Or perhaps, like me, you’ll devour them right out of a jar or crock! Here is a general recipe that can be tweaked to your liking:
Makes 1 pint
1 1/2 cups radishes
10 fl oz vinegar
2 teaspoons salt
2 teaspoons sugar (optional, or use honey, stevia, etc.)
1 small onion
1 bay leaf
Slice up radishes and onion. Bring vinegar, peppercorns, sugar and salt to a boil. Place radishes, onion and bay leaf into a clean mason jar. Pour vinegar mixture over radishes. Refrigerate overnight.