Check out Radish Revolution! Everyday Ways to Use that Peppery Veggie
by Julie Ruble at Mode
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.
Kelly
July 27, 2015 at 4:40 pm (9 years ago)I saw radishes in the supermarket on Saturday and wondered what in the v world people do with them – over than hidden in a salad. Perfect timing.
Julie Ruble
July 27, 2015 at 4:43 pm (9 years ago)There’s also this, which I can’t wait to try: http://honestlyyum.com/13411/butter-dipped-radishes/
Kelly @ Mostly Homemade Mom
July 28, 2015 at 7:56 am (9 years ago)Growing up my dad used to grow loads of radishes in our small Philly backyard, he still munches on them raw like potato chips at the kitchen table! I’ll have to try this one for him!
Mary Ellen
July 28, 2015 at 9:18 am (9 years ago)I have a friend who will love this recipe. Thanks!
Gwen @simplyhealthyfamily
July 28, 2015 at 9:36 pm (9 years ago)So pretty!! I love radishes and really have been meaning to pickle more! 🙂
Carolyn
July 29, 2015 at 6:46 am (9 years ago)I love radishes so I know I would love these. Guess I will pick some up at my farmer’s market this weekend! And good for you for opening a dialogue about race.
Lori @ Foxes Love Lemons
July 31, 2015 at 11:41 am (9 years ago)Pickle all the things! I’m honestly not a huge fan of radishes normally, but I like pickled ones. I like pickled anything. Great, simple, delicious recipe!
Gina @ Running to the Kitchen
August 1, 2015 at 9:31 am (9 years ago)I love this! I’m always looking for more ways than just roasting or slicing on salads to eat radishes and considering I’d eat just about anything if it’s pickled, these are great!
Anton
August 1, 2015 at 7:56 pm (9 years ago)I am finally home after a long vacation, and I am dying to make these. I love pickled everything. I want to put these on tacos.
Nichole
May 5, 2016 at 1:00 am (9 years ago)Thanks for the recipe!
Peggy
June 14, 2016 at 7:46 am (8 years ago)These are good on thinly buttered bread as a quick open faced sandwich..and fantastic on a slice of french bread, spread chive cream cheese and, if you have some, thin slices of cucumber.
Janet
June 23, 2016 at 9:16 pm (8 years ago)Can you pickle them like you would cucumbers to make pickles? Like actually can them?
Julie Ruble
June 23, 2016 at 9:28 pm (8 years ago)I would guess so, though I haven’t tried!
Lisa Maya Knauer
October 21, 2018 at 6:14 pm (6 years ago)I don’t like sweet pickles, so I use a variation of this basic brine with no sugar and it’s fine. You can also pop a whole clove of garlic in the jar if you like garlicky pickles.