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Pile Of Freshly Picked Radishes

Radishes. I’m pretty sure I haven’t purchased radishes in 30 years. When I think of radishes, I think of the radish roses my mother made as garnishes growing up. So what to do when your son comes home with a gallon bag of newly harvested radishes, beyond just adding to salads (and feeling guilty watching them go bad)?

Make pickles.

It was a total risk with a big tasty payoff. I think it will be a welcomed ingredient in spring rolls and sandwiches for months ahead.

How to:
Fill one clean pint jar with cleaned and thinly sliced radishes, 2 raw garlic cloves, 1/2 tsp red pepper flakes, 1/2 tsp crushed peppercorns

In a sauce pan combine:

  • 1 cup water
  • 1 cup white vinegar
  • 2 tsp salt
  • 2 tbs agave nectar
  • Bring to boil until salt dissolves
  • Pour the hot liquid over the radishes
  • Cover with lid and refrigerate for 24 hours

The flavors intensify with time and the jar (as you can see) becomes a beautiful red.

Enjoy. Happy Summer.

Georgia holding jar of pickled radishes

The beautiful result!

Georgia

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

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