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 saltDirections:
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.
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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.
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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 :)
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!
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.
Dan — June 16, 2011 @ 9:00 am
These look great. I love the pinkish colour from the radish skin.
Janis — June 16, 2011 @ 9:30 am
I have to make this. Growing watermelon radish and this is perfect use.
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!
Maria — June 16, 2011 @ 2:08 pm
I need to try making this! Love the bright colors!
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!
Kalyn — June 16, 2011 @ 5:13 pm
I must try this!
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.
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.
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!
Joe — June 20, 2011 @ 10:51 am
Great sounding recipe, however I am wondering how do you can these so they stay fresh longer?
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!
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 [...]
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 [...]
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!