Sweet + Tangy Quick Pickled-Radishes

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Currently, I’m smack in the middle of a sweet and tangy quick-pickle phase and thin slices of vinegary vegetables have been going on everything. Seriously, everything. Falafel, rainbow salad, beet and lentil flatbreads, as a taco topping, in lieu of salad dressing, on quick grain and lentil leftover jumbles, and even at a super fancy restaurant meal last week for my birthday.

 

I began this phase by pickling a batch of onions but have had radishes in the vegetable bin non-stop since March. Radishes are one of the quickest, easiest, and earliest of spring vegetables to grow and their vibrant parade of reds, pinks, and neon purples have had me purchasing a bunch each week when waiting for my own to grow. I had been tossing them into just about everything and threw a few thin slices into the quick-pickle jar one day. If I ever had enough beets around for long enough, I’d quick-pickle them as well and am planning to hop on over to pickling creamy spring turnips next because all the spring root vegetables and a jar of slightly sweetly spiced vinegar is a quick and definite thing!

 

Have I convinced you yet?  If not, come on over and I’ll hand you a jar and fork and change your mind forever. But please, don’t even think about smelling my breath–It’s vinegary!

 

The Recipe Redux challenged us to a DIY recipe this month and I’m especilly excited about these quick-pickles because William has gotten on board and he is was not a pickled-anything fan. They are super easy to make and can liven up almost any sort of dish (I’m making fava burgers next–you better believe these are going all up on them!) If you’ve got a few minutes, some sort of vegetable (of the root variety preferred) and vinegar, you’ve got yourself quick-pickles.

 

Okay, I’ll stop chattering now. But only because I’ve got another batch of these to make.

 

For a whole host of other DIY recipes like pizza/pasta sauce version I or version II, an assortment of flavorful dressings, infused oil, vinegar (!), and a must-try pot of creamy black beans, etc., check out the recipe page–I’ve updated it.

 

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Quick-Pickled Radishes

1 1/2 cups apple cider or rice vinegar

3 Tbs. sugar

2 tsp. salt

1-2 bay leaves

3 whole cloves

4 black peppercorns

1 bunch radishes, thinly sliced

  • Pour  all the ingredients save the radishes into a medium-size pot and stir to dissolve salt and sugar while bringing to a boil.
  • Once the liquid boils, remove from heat and toss in the radish slices.
  • Allow to cool slightly and then transfer to a jar and chill in the fridge for at least 30 minutes or until you are ready to eat. They should last for up to a week, if not used right away.

 

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