Accidentally bought a duplicate bunch of radishes yesterday at the farmers’ market (where NOBODY took the greens!) and had to figure out something to do with them so they didn’t go to waste. We considered some radish slaw, but we were having tacos and I thought it might be nice to make those pickled radishes and carrots that you get at Mexican restaurants. In that endeavor, we did not succeed. However, we ended up with some other kind of pickled radishes that are now my hands-down favorite radish preparation.
Basically, I took about a cup of vinegar (half white and half rice) and a cup of water, two tablespoons of sugar, two tablespoons of salt, a few sliced cloves of garlic, and some whole peppercorns, brought it all to a boil in a saucepan, and poured it over a ball jar full of sliced radishes. After half an hour in the fridge, you’ve got tasty pickled radishes. Wait until the next day, and some of that acidic bite has gone away, but you still have that buttery radish flavor, plus the briny pickle goodness. These will be featured in my mouth, all summer long.