For as long as I can remember, my Mom has planted radishes in her garden. As a child, I really did NOT care for them, but as an adult, I have come to appreciate their sharp bite.
And that is a good thing, because when we buy radishes here, they come in enormous bundles, which take us some time to get thru. We will eat them raw and in stir fries or stews for an entire week, and still have difficulty eating them all!
Which is why I was so happy to discover that they can actually be pickled!! Aside from allowing them to last a little bit longer, they look adorable in the jar as the red radish turns the brine a pale pink.
Pickled, radishes can be eaten right out of the jar, added to salads, couscous or anywhere else your imagination will take you.
Quick Pickled Radishes
10 – 15 radishes, trimmed and quartered (amount will vary depending on size)
3 large cloves garlic
1/2 teaspoon peppercorns
1 dried chile d’arbol or Thai chile (optional)
1 cup vinegar
1 teaspoon sea salt
1 teaspoon sugar
1 pint jar
Fill clean pint jar with prepared radishes, garlic, peppercorns and chile if using.
Dissolve salt and sugar in vinegar and pour over radishes in jar.
Cover jar, shake well and refrigerate for 3 days, shaking jar daily. Pickles are ready to eat after 3 days and will keep, refrigerated up to 1 month. Flavour will mellow the longer they sit.