Totally Rad 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

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).