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.
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