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)
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.
terragon, bay, dill, just to name a few that can
enhance a brine and change its flavor profile.