pickled radishes and carrots

I’ve confessed before that despite growing them in my garden, I am not really a big fan of raw radishes. I find them passable when slathered with butter, and eat them in salads only when there’s a sweet element or two to balance their “bite” (like here).

Recently, I discovered that radishes are quite excellent when they’re cooked ever so briefly. I’ve been stir-frying them with greens, and can easily down a giant plateful. I also discovered the joy of pickled radishes. Good thing radishes are so easy to grow…I need to plant lots more to feed my new radish addiction.

Marisa linked to a pickled radish recipe from Eugenia Bone on her facebook page not long ago. I was intrigued and made a batch right away, tweaking the recipe just a bit. I didn’t have quite enough radishes so added some sliced carrots, plus I wanted to use some of the green garlic I have in my garden right now. The result was so delicious, I ate up the contents of the jar in one day.

For my next batch, I added a sliced jalapeno pepper. The jar is hanging out in my fridge right now and I can’t wait to dig in…I think the heat of the chile will be fabulous in what is otherwise a fairly sweet condiment.

These are terrific spooned over ricotta cheese on a piece of “serious” whole-grain (or your favorite gluten-free) toast. I also love them with fried eggs in a warm corn tortilla.

Refrigerator Pickled Radishes

adapted from Eugenia Bone

Ingredients:

*3/4 cup very clean and thinly sliced radishes (mine were fresh from the garden, and fairly petite)
*1/4 cup, plus a little more if needed to fill the jar, very clean and thinly sliced (disc-shape) carrots, peeled if not organic
*1 clove of green garlic (or regular garlic), peeled and sliced
*1/2-1 jalapeno pepper (or other hot chile pepper, fresh or dried), sliced- optional
*1/2 cup brown rice vinegar
*1/2 cup organic sugar
*1/2 teaspoon sea salt

Directions:

1. Place the vinegar, sugar and salt in a small pot and heat to boiling. Stir so the sugar dissolves. Add the radishes, carrot, and garlic, and optional chile pepper, then remove from heat.

2. Pack into a sterilized half pint jar (you may have extra liquid- Eugenia Bone recommends using it as salad dressing). Place on the countertop overnight, then refrigerate. These are delicious right away, but their flavor will develop over time. Eat within a week or two.

radishes-pickled

These pickled radishes are my entry for this week’s edition of Weekend Herb Blogging. I am this week’s host, and if you are interested in participating, you can find more information here.

Please send your entries to winnie AT healthygreenkitchen DOT com
with WHB#288 in the subject line with the following info:

* Your Name
* Your Blog Name/URL
* Your Post URL
* Your location
* A photo: 400px wide

Your entries need to be received by:

* 3pm Sunday – Utah Time
* 10pm Sunday – London Time
* 11pm Sunday – Rome Time
* 9am Monday – Melbourne DS Time

I will post the round-up on Monday 6/20/11.

 

21 Comments

  1. 1

    Jackie Gordon Singing Chef — June 16, 2011 @ 7:58 am

    Hi Winnie, Those look delicious! Is it too late can grow radishes in my garden this year? I just cleared a large sunny spot.

    Cheers,

    Jackie

    • Winnie replied: — June 16th, 2011 @ 8:06 am

      No it’s not too late! You can plant radishes throughout the season :)

  2. 2

    Adryon — June 16, 2011 @ 8:17 am

    Ooooh something different for me to try with all the radishes we grew this year. Sounds so good.

    • Winnie replied: — June 16th, 2011 @ 8:23 am

      I absolutely love them and hope you will, too!

  3. 3

    Carol — June 16, 2011 @ 8:20 am

    Sounds yummy. I’ll bet you could do this without heating. Going to try some this weekend. A little rejuvalac or whey from straining yogurt and you’d have culured veggies which I haven’t made in ages.

    • Winnie replied: — June 16th, 2011 @ 8:23 am

      Definitely could try that. I usually do the healthier form of lacto-fermented pickling, but this was something a little different.

  4. 4

    Dan — June 16, 2011 @ 9:00 am

    These look great. I love the pinkish colour from the radish skin.

  5. 5

    Janis — June 16, 2011 @ 9:30 am

    I have to make this. Growing watermelon radish and this is perfect use.

  6. 6

    Mike Lieberman — June 16, 2011 @ 9:39 am

    I have all of these and am so making this today. Been looking for a simple recipe like this. Thanks!

  7. 7

    Maria — June 16, 2011 @ 2:08 pm

    I need to try making this! Love the bright colors!

  8. 8

    bhavani@ameanderingmango — June 16, 2011 @ 3:01 pm

    Wow- these are a beautifully pickled radishes. Eating them with ricotta and wholegrain toasts sounds absolutely delicious – will have to try it out!

  9. 9

    Kalyn — June 16, 2011 @ 5:13 pm

    I must try this!

  10. 10

    Lynn — June 16, 2011 @ 5:56 pm

    Oh, I have to put this on my list too. I’ve been cooking radishes for the last couple of weeks , due to the bounty from my garden class. These pickles will be my next expiriment.

  11. 11

    Monet — June 16, 2011 @ 7:21 pm

    I’m not normally a fan of raw radishes either. I’m going to have to give your recipe a try! Your pickled eats look so beautiful too! Thanks for sharing your creative self with me tonight! I hope you have a beautiful day tomorrow.

  12. 12

    Lynda - TasteFood — June 17, 2011 @ 9:22 am

    I love pickles and radishes, so this sounds like a perfect match. The jalapeno is a nice addition!

  13. 13

    Joe — June 20, 2011 @ 10:51 am

    Great sounding recipe, however I am wondering how do you can these so they stay fresh longer?

  14. 14

    Graziana — June 21, 2011 @ 1:43 am

    I also grow radishes and carrots, I think I will try your recipe with the next harvest, thank you!

  15. 15

    pickle crazy — June 23, 2011 @ 6:00 pm

    [...] I read this post from Winnie at Healthy Green Kitchen. I started to think about how pretty it would be to combine pickled vegetables in layers. I puzzled [...]

  16. 16

    Sweet and Spicy Pecans | Sustainable Cooking for One — February 6, 2012 @ 12:03 pm

    [...] more recipes, but I’m afraid I wasn’t able to do true justice to her blog as making Pickled Radishes, or Pumpkin Souffles with Maple Pumpkin Ice Cream wasn’t practical. And it’s the wrong [...]

  17. 17

    Radish Recipe Lover! — June 3, 2013 @ 3:18 am

    My family loves any kind of radish and all pickles. I have been looking for radish recipes for both. This recipe was quick and easy to make. We added 2 peppers and you are right…there is more flavor the longer it sets. The hotter the better for our family. This has become one of our favorite summer radish recipes!

  18. 18

    A guide to spring vegetables - radishes — March 7, 2014 @ 6:01 am

    […] Wanna Eat Spring Radish Tart - Noble Pig Roasted Root Vegetable Fajitas – With Food + Love Pickled Radishes with Carrots and Green Garlic – Healthy Green Kitchen Watermelon Radish Carpaccio – Gourmande in the Kitchen Easy Red […]