Quick Pickled Radishes

I know that my second post of the week is usually a tip or trick of some sort; however this week I decided to spice things up and do a second recipe. On occasion I go into my kitchen after work and just start playing, I can be in there for hours! This recipe came out of one for those session. I had been meaning to make some sort of quick pickle for a while and for some reason or another it went to the very top of my priority list last week (above cleaning, laundry, planting my herb garden and about a million other things). I go into a zone sometimes and end up cooking up a storm. On those days nothing is more relaxing and satisfying than chopping, sautéing and mixing. The hilarious thing is sometimes I am not even hungry and don’t end up eating anything that I have made, it is just about the action of cooking. My kitchen is my happy place, where I can create and imagine and anything is possible. So it’s sort of like I am 6 in a playroom full of toys.

I have made pickles before, but quick pickles are new and exciting for me. These bad boys take next to no time to make, there is no special equipment needed, and the recipe is easily tweaked to suit your needs. Quick pickles make great last minute hostess gifts and are prefect for BBQs and picnics.  In the span of a week I put these alongside BBQ chicken, in a veggie wrap and on a salad. They are ridiculously versatile.

I have used radishes, but this recipe would also work really well with carrots, cauliflower or green beans. If you choose to do a bunch of veggies do each vegetable separately so that the colors don’t blend together. I have made these on the spicy side, but if you aren’t a fan of spice you can reduce the chili flakes or omit them all together. My last tip, keep your windows open when you make these. The smell of hot vinegar is potent to say the least!

Look at the color!

Look at the color!

 

Quick Pickled Radishes

$2.43 per Recipe

1 Small Bag of Radishes, Washed

0.75 Cup White Vinegar

0.75 Cup Water

3 TBSP Honey

2 TSP Salt

0.5 TSP Chili Flakes

0.5 TSP Fennel Seeds

1 Clove of Garlic, Sliced

Start by preparing your radishes, slice the top and bottom off of each one. Then thinly slice each radish (I used the slicing blade on my food processor for this).

 Stuff clean heat proof jars with the radishes, they should be tightly packed with minimal air pockets. Typical Mason jars work well for this.

To make the brine, add vinegar, water, honey and salt to a pot. Bring to a rolling boil, turn off the heat and then add your spices and garlic.

Pour the hot vinegar mixture over your radishes. Let the jars cool completely before storing or serving.

These radishes will last for several weeks in the fridge before going soggy, but I doubt they will last that long!

*This recipe was only slightly adapted from www.cookieandkate.com If you haven’t checked it out you should, Kate’s amazing! 

 

Alexandra