Chilled Out Radishes

We love radishes, and always plant a couple of varieties at least. This year, the nice little red and white ones came in well, but it’s been unusually warm and dry, (OK, hot, actually), and the little buggers started getting real hot themselves.

We initially tamed them by blending 50%-50% with sweet onion, but we had a bunch coming in and needed to do something more broad scale.

Our solution? Pickling! After a couple days in the fridge, these came out cool, crisp and tangy – Fabulous in salads, or as part of a nice, fresh antipasto!

Easy Pickled Radishes

2 Cups Radishes, whole, cleaned and topped.
1 Cup white vinegar
2-3 Sprigs cilantro
2 teaspoons sea salt
1 teaspoon granulated sugar
Dash of Salt, pepper, onion powder and celery seed

Bring vinegar, salt, sugar and spices to a low boil.

Place radishes and cilantro in a clean, glass container.

Pour hot solution over veggies to cover. Refrigerate at least 24 hours, and 3 days are even better. Kept refrigerated, they’ll last a good couple of weeks, if you don’t devour them first, of course!

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

2 thoughts on “Chilled Out Radishes”

  1. AND, if you happen to let some radishes go to seed, the plump little seed pods taste amazing in salads…. crispy, crunchy, and just a bit of heat

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