 |
There just aren’t enough recipes with radishes. They are just about the most fun veggie out there but they are completely under-appreciated. Radishes are easy to grow, go from feed to food in a month, have gorgeous red (purple/pink/white) globes hidden under the soil, and they add just the right spicy kick to summer food.
Many times we only use them in early spring as they are among the first fresh veggies ready in the garden or the market. This summer re-introduce yourself to the radish. Go grab a bunch and pickle them.
They will add a tangy, crunchy zip to salads and sandwiches. I set out a jar at meals no matter what is being served and let everyone scoop a few for the side of their plate. Inevitably they will take a few more spoonfuls and gobble them up with the tabbouleh, potatoes, or whatever else happens to grace their plates.
Ingredients
- 1 bunch thinly sliced round radishes
- 3/4 cup water
- 3/4 cup apple cider vinegar
- 1 1/2 teaspoons sea salt
- 3 tablespoons honey
- 2 whole, peeled garlic cloves
Directions
1. Heat up everything but the garlic and radishes in a small saucepan until everything is dissolved.
2. Pack clean canning jars with thinly sliced radishes and a clove of garlic. Pour hot liquid to cover and let cool.
3. The radishes are ready to eat after 24 hours. Store in the fridge for up to 3-4 weeks.
I love pickled radishes! We’ve got pickled beets in the fridge at the moment, and home-made kimchi fermenting on the counter….
Mmmm, I want to make beets now too, Lisa & Robb!
I never thought about pickling the little radishes. When I think of pickled radish I always think of the peices of pickled daikon that is in hot & sour soup at the chinese restaurant.
Wow, I never thought to pickle radishes! We’re growing some for the first time this year, and you’re right, I’m always at a loss for what to do with them. We just throw them in our salads, but I love the idea of pickling them. Thanks for the recipe!
By the way, I’m following you over from the Show Me What Ya Got linky party. Oh, and I’m your newest follower :)
I am sending a link to my boyfriend. He loves radishes. Me, not so much!
I love radishes and I love pickled relishes so I know I will love this! :) Thanks for the recipe! We’d love it if you’d share this at our Home is Where the Heart is!
Love it. Unfortunately red radish season is over now it is hot outside. but I do have white radishes growing . I’m book marking this to make it with them.