In Colorado when the Calendar hits March, its time to think of starting my seeds for my raised-bed vegetable garden. The first little trooper to push up and say hello every year - are my radishes!! I love them so much! The hotter and more of a horseradish kick - the better! Have you ever tried quick-pickling your radishes? They are insanely tasty! You can brew up a sweet or spicy brine, its up to you! I prefer a spicy brine to enhance that radish kick... Eat them as a snack, serve alongside a charcuterie board but, one thing for sure - just make some! Try them, switch flavors and spices around, experiment a bit! ~Enjoy! Diane
Pickled Radishes (Spicy or Sweet) ~per pint Ingedients: 1 bunch, about 1 pound, washed, stemmed radishes 1 cup water, I prefer bottled water for my fridge pickles 1 cup white vinegar, for less of a kick try rice wine vinegar 2 teaspoons sea salt 2 teaspoons honey or sugar *optional 1/4 teaspoon peppercorns 1/4 teaspoon mustard seeds 2 cloves garlic, peeled and diced spicy version add: 1 chile pepper, split lengthwise sweet version add: more sugar to brine solution, no chile pepper. other add-ins: terragon, bay, dill, just to name a few that can enhance a brine and change its flavor profile. Directions:
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