Radishes… all in a pickle
I bought these yummy “Easter Egg” radishes from the Roots and Shoots Farm stand at the Ottawa Farmer’s Market on Sunday. In fact, buying radishes was the only goal for the market trip. You see, I’ve had this radish pickle recipe bookmarked for about a week and each time I’d check my “food faves” folder in my RSS reader I saw the pickle picture.
Pickles. Pickles.Pickles. Must make pink pickles.
Have I ever mentioned how much I love pickles? You name it: pickled ginger, 7-day pickles, mustard pickles, pickled carrots, dill pickles… the list goes on. More brine is just fine! The recipe couldn’t be easier: rice vinegar, water, salt and sugar. I tried the recipe a second time using apple cider vinegar, but it was no match to the rice vinegar. And don’t forget to make some soup with the radish greens while you’re at it!
Pretty in Pink Pickled Radishes :: Adapted from The Kitchn
- 3/4 cup hot water
- 1/2 cup rice wine vinegar
- 5 tablespoons sugar
- 1 tablespoon salt
- 2 bunches red radishes, washed and sliced into small wedges
Combine water, vinegar, sugar and salt in a bowl or jar. (It’s easier with a jar, less to clean up!) Stir or shake until the sugar and salt are dissolved.
Toss the radishes into the jar and screw on a lid.
They will be edible in a few hours, but it’s best to let them mellow for a few days. This recipe should keep for up to a month.