Happy Tuesday! I thought I’d share a quickie recipe for pickled radishes I came across on The Kitchn (If you’re not already an avid reader of The Kitchn, take one look and I promise you’ll be an instant fan!). It took me 5 minutes to put together and after sitting for 3 days (though you could probably eat them happily after one) they’ll be all pretty, pink and ready to plop beside a sandwich for lunch!
3/4 cup hot water (can be from the tap)
1/2 cup rice wine vinegar
6 tablespoons sugar
1 tablespoon salt
2 bunches red radishes, rinsed and drained
Cut the radishes into halves or quarters (try to keep them similar in size).
In an airtight jar or non-reactive (i.e. copper bowl) combine the hot water, vinegar, sugar and salt and shake or stir until the sugar/salt are dissolved. Add the radishes.
Shake it all up, put it in the fridge for about three days (but as previously mentioned, you can eat them after 1 and they’ll be just as tasty!) and eat eat eat!
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(this photo was taken immediately after putting the radishes in the pickling brine, but they’ll likely be completely pink by the time they are done sitting!)