Radish Pickles

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.

4 Comments on “Radish Pickles”

  1. Terri says:

    I think I’ll make these this weekend. I love pickled things and have a ton of radishes right now. A new use for radishes is always welcome.

  2. Eileen says:

    Yes radish pickles! I love the taqueria pickled radishes too, but if these are better, I’ll definitely have to give them a try too. 🙂

  3. zorahsnore says:

    Yum! I recently did the same with some beets. Btw us, I decided to challenge my family of 2 pets and 2 humans to spend $30 on food for a bit. We did well by going to the ethnic market. Loads of produce. We are vegan so that is a staple. Not sure how things would be if we didn’t already have a stocked pantry tho. Nevertheless, very interesting challenge.

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