Quick Pickled Radishes

_MG_3970It was our first day at the beach, and the nip in the air made it clear that we’re still in spring, not to be confused with the blistering heat of summer.  What an odd spring we’ve had around here.  Very dry and chilly, with hot days thrown in here and there.  We are in dire need of some good rain, and I feel horribly guilty about watering my yard every other day, but I am desperate to keep the few plants we have alive.  My garden plot is coming along slowly.  I planted much later this year than ever before, and so it feels like such a slow start.  I am hoping by next week to start harvesting salad greens.  I just hate buying greens at the grocery store and market this time of year.  I should be swimming in them!  I managed to harvest one measly bunch of radishes, and decided to try a quick pickle.  I used the recipe from Cookie and Kate, with a few tweaks.  They are fabulous on everything from my morning eggs to dinner salads and sandwiches.

_MG_4063

Spicy Quick Pickled Radishes

  • 1 bunch of radishes
  • 3/4 cup white vinegar
  • 3/4 cup water
  • 1 tablespoon maple syrup
  • 2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon black peppercorn

Directions:

1. Thinly slice radishes into rounds and place them in a canning jar along with the black peppercorn.

2. In a saucepan combine the remaining ingredients and bring to a boil, giving it a good stir.  Pour the brine over the radishes, and allow the mixture to cool.

3. You can serve the radishes immediately, or store in the refrigerator for up to a week.

_MG_3982

_MG_3983

_MG_3985It simply wouldn’t feel right to let Memorial Day pass without acknowledging the men and women who have so bravely served our country.  My brother is one of those men, and he is our hero.  He’s the shirtless one (of course!) and we love him dearly.

1052202_10101928218067408_2510733207876900836_o

Your thoughts on “Quick Pickled Radishes

  1. I recently became obsessed with these. I had made them for special dishes before, but having a burrito from Talulah’s Tacos last weekend, I realized they were in there too. Now I am finding they add brightness and crunch to so many things!

    1. I had the pickled radishes at Tallulah’s as well, and I fell in love with them! It inspired me to make my own and now I am eating them with everything!

  2. Yeah what ever happened to our spring showers? I’ve felt much less guilty this year watering the flowers using our rain barrel. They’re pretty easy to make but I took the lazy route and bought a collapsible one from the Improvements catalog.

Leave a Reply

Your email address will not be published. Required fields are marked *