Ahhh radishes. They are something I both love and hate.
I enjoy the crisp, peppery taste of raw radishes, but can only take it in small doses.
That was until I discovered roasted radishes. I can’t get enough of them cooked that way. Now when my CSA comes in I look for lovely radishes.
This is another fantastic way that smooths out the sharpness of raw radishes.
Quick pickling is a great option when you don’t have quite enough to roast those babies.
The big benefit to quick pickling is that there is no need to pull out all of the canning supplies. It is a quick pickle after all.
Keep in mind that quick pickling requires refrigeration and the shelf life is about a month.
Quick Pickled Rhubarb
|Servings||Prep Time||Cook Time|
|500 ml||10 minutes|
- Since these radishes are sliced so thin, they should be ready to eat in a couple of hours
- The flavour is quite strong early on, but mellows out over time
- You can just quarter the radishes if you like. You may want to wait 24 hours for the flavours to be absorbed by the radishes
- Make sure the radishes are completely covered with the vinegar mixture. If any float, use a piece of parchment to hold the piece under the liquid
- 125 ml (1/2 Cup) Water
- 125 ml (1/2 Cup) Wine Vinegar
- 2 Tablespoons Sugar
- 1 1/2 Teaspoons Kosher Salt
- 5-8 Large or 8-10 Medium Radishes
- Place all of the ingredients, except the radishes into a bowl or pan.
- Stir until all of the sugar is dissolved (about 5 minutes).
- Cut up radishes into thin slices.
- Place the radishes into a clean non-reactive (not metal) jar.
- Fill with vinegar mixture. Be sure to cover all of the radishes.
- Place jar in the fridge. They are ready after resting for about 1 hour.