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.
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- 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
- Put your radish slices in a large mason jar.
- Whisk the remaining ingredients together, then pour the liquid over the radishes, ensuring everything is covered.
- Seal the jar with a lid and place it in the fridge. Leave for two days before using.