Radishes are completely underrated. I swear they are one of those vegetables that people just shy away from because they don’t know what to do with them. Aside from putting them in salads, is there really a lot you can do with them? Oh yes…and I just happen to be one of those people who loves them, just about any way.
I think I actually inherited the taste from my father. I remember him eating raw radishes when I was little – he would just eat them like he was eating a strawberry. Now, I am happy to eat them like that, although I prefer this way…until I tried pickling them.
The other week I got a huge bunch of radishes in my market basket. I was just about to break out the bread, butter and salt, when I remembered pickling. I have been wanting to pickle radishes for quite some time, and here was my opportunity. I decided to make up my own recipe, using the pickling spices I have in the house, and I am hooked. They are the perfect little snack after work, and they go great with a cocktail on the weekend. They were super easy to make also – and just a few radishes really go a long way.
So when I got the next market basket with more radishes – I almost pulled out the pickling spices, but I thought, I can’t stop now – what’s next? So I roasted them…and yes, those were delicious too. Radishes…the new incredibly versatile vegetable, who knew?
Ingredients
- 10 radishes, sliced thin
- 1 cup cider vinegar
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pickling spices
Preparation
Place the cider vinegar, water, salt, sugar and pickling spices in a medium saucepan and cook until the salt and sugar dissolves. Place sliced radishes in two 1/2-pint canning jars, and then poor the cider mixture on top. Let cool to room temperature and then refrigerate before eating. They stay fresh for a couple of weeks in the refrigerator.
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First Look, Then Cook 