One of my favorite early crop vegetables from the garden would have to be the radish. The spring radish has an especially tender texture and mild peppery flavor that is only found this time of year. Often we only think about the radish sliced on a salad or on a platter of crudités, but this cruciferous treat has other delicious applications. If you are a radish fan, roasted radishes are tremendous, if you have not tried them you certainly need to add them to your “to do” list. A new favorite of mine is the pickled radish. The combination of the brine with the peppery goodness of the radish, creates an amazing flavor sensation. Fantastic served on crostini, as a topping on a salad, in a sandwich, or as a complement to fish, the pickled radish will add an explosion of flavor to your table.
- 1 bunch radishes
- 1 red onion
- 2 cups red wine vinegar
- 1 cup water
- 2 Tablespoons sugar
- 1 Tablespoon salt
- 3 - 4 dashes hot sauce optional
- Thinly slice the radishes and onion using a mandoline or a sharp knife.
- In a jar combine all ingredients for the brine and shake to mix.
- Add radishes and onion and shake. Use a spoon if needed to make sure all of the vegetables are covered by the brine.
- Place the jar in the refrigerator for at least 4 hours before serving.
- Pickled radishes will keep for months in a tightly sealed container in the fridge.
Any vegetable can be pickled in this manner. Vegetables with high fiber content work best.
You can also adjust the brine to your personal taste by increasing or decreasing the sugar or salt.
Recipe from Anne Burrell