I’m pretty sure the farmers at the market have partnered up with the cicadas using their spellbinding drone of staccato calls to hypnotize you to buy way more vegetables than you can consume in a week’s time. Kind of like shopping for groceries while you’re hungry, but somehow ok?
The abundance of the summer is flaunting itself at the market that’s for sure. Unfortunately, due to my over enthusiasm, some radishes were stuck on the bottom of the vegetable drawer for a week. They got a bit too soft for a fresh salad and my sous chef (a.k.a my husband, credit goes to where credit’s due) suggested making pickled radishes! Brilliant.
I’ve actually never made pickles before, sooo it was a little daunting (obviously, I did not tell Preston since I’m supposed to be the fearless kitchen tyrant). But we found this quick pickling recipe on Cookie and Kate and it seemed so easy to make with just regular pantry items.
The result was fantastic, I thought the hot pickling liquid would soften the radishes, but it in fact “revived” it in a way and made them crunchy. According to Cookie and Kate, the pickles will keep well in the refrigerator for several weeks… though we love these so much not only do we double Kate’s recipe, we rarely let these delicious pickles go past a week. YUM!!
Yields 2 full regular balls jars
- 2 bunch radishes
- 1 1/2 cup white wine vinegar or apple cider vinegar
- 1 1/2 cup water
- 6 tablespoons honey or maple syrup
- 4 teaspoons salt
- 2 teaspoon red pepper flakes (adjust according to taste)
- Optional add-ins: ½ teaspoon whole mustard seeds, garlic cloves, black peppercorns, fennel seeds, coriander seeds (we didn’t add any of these and the pickles were still great!)
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use mandolin slicer to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes (and any optional add-ins).
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The brine and radishes will turn to a light pink!