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 seed 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.
- 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
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.