Quick Pickled Radishes

 Easy Pickled Radishes

My grandparents had a tiny apartment kitchen with only a couple of feet of counter space. How my grandmother managed to cook voluminous holiday dinners, including matzo ball soup, gefilte fish, brisket, kugel and honey cake, is beyond my comprehension.

A thin drawer next to the fridge pulled out to reveal a worn, built-in cutting board where my grandfather sliced vegetables. When I was four years old, he offered me my first piece of bright red radish. I promptly shook my head and refused.

You can’t blame me – with their peppery, spicy flavour, radishes aren’t the most kid-friendly member of the veggie family. As an adult, I can count the number of times I’ve bought radishes on one hand.

Submerging radishes in this salty brine reduces their bite in exchange for a wonderfully sour quality. They’ll maintain a firm, crunchy texture for about a week – if they last that long. Now I’m a radish convert!

Are you a radish fan? How do you like to eat ’em?

I created this recipe using ingredients from SPUD, who supplies me with an online credit. As always, any opinions I express about the products are my own.

Get $20 off your first SPUD order by entering my special coupon code ‘Sondi’ at the checkout (it’s valid on orders of $40 or more). It’s a sweet deal: you get forty bucks worth of organic groceries for only $20. SPUD has locations in Metro Vancouver, Victoria, Calgary, Seattle, Los Angeles and San Francisco.

Quick Pickled Radishes
 
Prep time
Total time
 
gluten-free, dairy-free, grain-free, vegan, soy-free, five ingredients or less
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 small bunch of radishes, thinly sliced (about 1 heaping cup's worth)
  • ½ cup rice vinegar
  • 1 cup water
  • 1 tsp coconut sugar
  • ½ tsp salt
Instructions
  1. Put your radish slices in a large mason jar.
  2. Whisk the remaining ingredients together, then pour the liquid over the radishes, ensuring everything is covered.
  3. Seal the jar with a lid and place it in the fridge. Leave for two days before using.

 

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