Since my mom is out of town, I have been picking up her Gleaners for her. And I must say, it has been testing my culinary creativity. I got about 10 bunches of radishes today. And I'm not that crazy about radishes. So, i've been trying ways to make them taste less... radish-ey. This first one is pickled radishes. (scroll to the bottom for roasted radishes) I know that pickled radishes sound really gross. But they are actually quite tasty! Spicy, peppery, but a little bit sweet. Odd, but I think that they're growing on me Here's what you need
QUICK PICKLED RADISHES
1 bunch radishes
Apple Cider Vinegar
Brown Sugar
Salt
Onion
Coriander
Bay Leaf
The measurements in this recipe are jar-specific. I used a ten ounce jar for this (it's fairly small) If you are using a larger jar, add more accordingly.
First slice your radishes thinly. Measure enough so that they fill your jar, loosely packed.
Mince about a tablespoon of onion. Dump out the radishes.
Measure your vinegar into your jar. It should fill your jar about halfway (half of my jar is a bit more than a half-cup)
Pour the vinegar into a small saucepan. Add
1 TB + 1 tsp Brown Sugar
1/2 tsp salt
dash coriander
1 bay leaf
Bring to a boil, stirring often. Turn down the heat and simmer 2-3 minutes, until the salt & sugar dissolve.
While this is happening, put your minced onion and the radishes into the jar. Pour the vinegar mixture over the radishes. Cool for 30 minutes, uncovered.
When the radishes are cool, pour out about 1/6th of the pickling mixture. Replace it with water. This will prevent the pickles from getting too strong while sitting in the refrigerator.
This is my first batch. I hope to perfect it one day. (if you have any suggestions, let me know)
Refrigerate for a couple of hours (so the flavors meld together) and enjoy.
UPDATE:
I just roasted some radishes. DELISH! set the oven for 425, sprinkle radishes with olive oil, salt & pepper, bake for 20-25 minutes. They were yummy, much milder than a raw radish, like a turnip, or a slightly spicy potato.
