Pickled Radishes

Simply slice some good white bread, top each piece with a healthy slather of butter (do NOT use margarine!), top with thinly sliced radishes and sprinkle with sea salt. Garnish with chopped choves and fresh ground pepper if desired.

Another way to enjoy radishes is to pickle them. Their sweet/sour/peppery bite makes them an excellent addition to sandwiches, salads or even eaten on their own. This only takes a few minutes to pull together and is a nice change from the usual cucumber based pickles.

Pickled Radishes

Another way to enjoy radishes is to pickle them.  Their sweet/sour/peppery bite makes them an excellent addition to sandwiches, salads or even eaten on their own. This only takes a few minutes to pull together and is a nice change from the usual cucumber based pickles.

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Course Side Dish

Ingredients

  

• 16 small radishes (about 2 cups when sliced)
• 1/4 cup sugar
• 1/2 cup white wine vinegar
• 2 tbsp fresh lemon juice
• 2 sprigs fresh thyme
• 1 tsp finely chopped chives (plus extra for garnish, if desired)
• 1/2 tsp coarsely ground black pepper (plus extra for garnish, if desired)
• Sea salt, to sprinkle over finished pickles

Instructions

 

• Trim roots and greens from radishes.  Using a sharp knife or mandolin, cut the radishes into thin slices about 1/8″ thick.  Set aside.
• n a medium saucepan, add sugar, vinegar, lemon juice, thyme, chives and pepper.  Cover and bring to a gentle simmer over medium-high heat.
• Add radish slices and stir to ensure all slices are immersed in liquid.  Reduce heat to medium, cover and simmer for 3 minutes. Remove pan from heat and set aside to cool for about 15 minutes.
• After 15 minutes, drain the liquid from the radishes, remove thyme sprigs and put into a bowl to cool further.  Once cooled, sprinkle with sea salt and garnish with chopped chives and black pepper as desired.  Use as you would regular pickles – on sandwiches, salads, etc.  Radishes will keep covered in the fridge for a few days