Sunday, May 20, 2012

What to do with radishes?

We are picking some beautiful Easter Egg Radishes at the farm.  I just love the colors!

Until recently, my uses for radishes have been:
1. Add a little to a salad
2. Add some to a veggie tray

3. Spread with a little butter and dip in a little salt. YUMMM!

But the world of radishes have so much more to offer.  
May I present. . . Pickled Radishes
First lets prep the radishes.  They are grown in dirt and when you bring them into the kitchen they bring dirt along with them.  I rinse them well under running water.
 Then trim the roots and tops off.  
Aren't they just too cute!
 Thinly slice and put into a pint sized container.
Now to make the brine:
In a medium saucepan add 1 cup water

 1 cup distilled white vinegar.

 2 teaspoons salt
  And 2 teaspoons of sugar.  Stir and bring to a boil. Just enough to dissolve the salt and sugar.

 Take the brine off the heat and add a few peppercorns, and a clove of garlic.
 Then add the brine to the jar with the sliced radishes.  A funnel makes this a lot easier!

Let this sit on the counter to cool off, then keep in the fridge for up to 1 month.  They really are delicious.  I think they would make a great addition to tuna salad, tacos, or just to snack on.

Pickled Radish
1 lb radish, thinly sliced
1 cup water
1 cup white vinegar
2 teaspoons salt
2 tespoons sugar
few peppercorns
Pack the radishes into a pint sized jar.  In a saucepan bring the water, vinegar, salt, and sugar to a boil.  Just long enough to dissolve the salt and sugar.  Remove from the heat and add in the peppercorns and garlic.  Pour into the jar with radishes.   And seal with tight fitting lid. Let it cool to room temperature.  You can store in the fridge for up to one month.

 If pickling isn't your thang how about :
Radish Cucumber Salad
This salad is crisp and refreshing and taste likes summer!
Thinly slice radish and cucumber.  Then add 1/4 - 1/2 cup of sour cream (depending on how much radish/cuc you slice), and 1 tsp of dill weed.  It would be fantastic to use fresh dill, but I just used dried.  Season with salt and pepper.

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