Thursday, June 14, 2018

How to Quick Pickle Radishes

Radishes aren’t my favorite veggie in the world, but they’re in season and I’m trying my best to incorporate more of them into my diet! On the other hand, I love pickles, pickle juice, Tommy Pickles and anything else that is in any way related to the juicy snack. I was talking to a chef friend of mine about pickling my radishes (hi, Daniel!), and he suggested I do a “quick pickle”. What comes next is my recipe, not his, because I assure you his would be more exotic and probably contain some crazy ingredient I’ve never heard of (but of course tastes delectable).

Pickled radishes are having a moment in the food scene right now, so if you haven't tried making them yet, now is a great time! I've had them recently in ramen bowls and on street tacos, but they can add an unexpected kick to many recipes if you're creative in the kitchen. Photos below and recipe at the bottom! xo.

- 1/2 lb radishes
- 8 oz. mason jar
- 1/2 cup white wine vinegar
- 1/2 cup water
- 2 tbs sugar
- 1 tbs salt

Start with one bunch of radishes (about half a pound) and thinly slice them. Place radishes in mason jar. Meanwhile, mix 1/2 cup white wine vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Stir well and pour mixture over radishes — you may have a little more pickling juice than fits in the jar, and that's ok! Store in the fridge for 24 hours, and you're good to go. If you sneak a few before the 24 hours, I won't tell. 😉

This is a pretty basic pickling recipe, so you can use it with cucumbers, onions, carrots, or any veggie, really! For a more unexpected flavor, you can add ingredients like peppercorn, dill, etc. What would you add? Let me know!

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