Thanks so much, Mode Media for sponsoring this post!
You guys, I’m seriously amazed and grateful at your response to my last post, which kicked off a series that seeks to start a conversation about race for my fellow white folks (with people of color welcome to join in as they wish). You guys were so open, enthusiastic, and supportive! Look for the second post in the series coming later this week.
In the meantime, I’m here today to drop in a quick little recipe that will come in handy for that post! No, you don’t need pickled radishes to talk about racism — but you do need them for the recipe I’ll be sharing at the end of that post. Sorry to tease and keep it a secret, but it’s worth the wait.
Quick-Pickled Radishes Recipe
Speaking of radishes, I’ve gone a little radish crazy. I blame Cookie + Kate and her gorgeous recipe for quick-pickled radishes, which I’ve slightly adapted below. I wanted a quick-pickled something or other to munch on, to put on sandwiches, and to generally taunt Mike with (he hates anything pickled. He did eat a few of these to appease me, but I could tell it was a real sacrifice.)
These radishes were finished in 10 minutes flat and were the perfect zingy bite to add to all sorts of dishes! Quick-pickle a jar for your fridge and lots of lovely uses will pop out of the woodwork. As a bonus, aren’t they beautiful?! Not gonna lie: I’m super proud of that photo!
Check in mid-week for the next installment of our racism chat, and check out the slideshow above for recipes to incorporate radishes in your meals all day long!
One year ago: Crêpes with Roasted Berries and Coconut Whipped Cream
Two years ago: Easy Taco Grilled Pizza
Three years ago: Easy Fruity Cereal Treat Cupfakes
Four years ago: Chocolate Pistachio Cream Cupcakes
Five years ago: Buttermilk Cranberry Scones
Six years ago: Lemon Burst Fairycakes
- 1 bunch radishes, sliced into the thinnest possible rounds (1/16" if using a mandoline)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon whole mustard seeds
- 3/4 cup white wine vinegar
- 3/4 cup water
- 3 tablespoons sugar
- 2 teaspoons salt
- Pack all of the radish rounds into a pint-sized canning jar and top with the red pepper flakes and mustard seeds. In a small saucepan over high heat, combine the vinegar, water, sugar, and salt and bring the mixture to a boil, whisking occasionally.
- Carefully pour the mixture over the radishes and let them cool to room temperature before covering and refrigerating. The radishes are ready to serve immediately. They will remain in peak form for five days in the fridge, and will be suitable to eat for a couple of weeks even after that.