Before you say “What?” or “No Way!”, I have to stop you and tell you to open up your culinary mind. :) Yes, these are pickled radishes and they are delightfully delicious!
I planted a row and a half of radishes in my garden this year even though I really don’t like radishes because a few weeks ago I saw a garnish made to look like those cute mushrooms that are red with white spots. Do you know what kind I am talking about? In case you missed it, here’s a link to my post called “Growing a Garnish” where I posted a photo of them. Anyway, they were made out of a radish and so I decided to plant some so that I could make them myself. And then yesterday as I was looking through some old magazines I came across a recipe for pickled radishes.
Radishes grow surprisingly fast. The recipe intrigued me so out to the garden I went to pick enough for one batch and give the recipe a test run. I also cut the recipe in half and it worked out perfectly fine. I got three small mini jam jars out of the half recipe.
Here is the recipe:
8 oz. radishes (about 22)
1 small onion, cut into thin wedges and separated (I diced mine)
1/2 cup of sugar
1/2 cup white vinegar
1 1/2 teaspoons Kosher salt
Thinly slice your radishes and onion and mix them together in a bowl. (About 2 cups) Divide the radish and onion mixture into clean canning jars. I like to use the mini jelly jars.
Mix together the sugar, white vinegar, and salt until the sugar and salt dissolve. Then spoon the mixture and pour it evenly over all of your jars. Cover and chill 8 to 24 hours before serving. Store in the refrigerator for up to 3 weeks.
The recipe says that “ The radish mixture will have a very pungent aroma”. Let me tell you, they are NOT kidding. But don’t let that scare you away. Truly, they are very tasty. I will probably try they with some grilled meat off the BBQ and maybe try them with something Asian Somehow I think they have an Asian flare to them. Have you ever had pickled radishes before? And please let me know if you have any ideas. Thanks!