So it was with pickles on my mind that I stumbled upon radishes bagged up and priced to move, past their sell-by dates. I love radishes in pretty much any form, and have had some excellent Asian radish pickles, so this seemed like a perfectly fortuitous set of circumstances.
I saved the pickling for the end of a productive evening of cooking (burrito assemblage, in part), and it was a snap. I pulled together a semi-consensus of online recipes and added a couple of twists; haven't had them yet - letting them steep in the fridge for a bit - but they sure look pretty.
- 2 cups radishes, sliced, ends removed
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 tblsp salt
- several dashes herbs of choice
- 2 cloves garlic
- 8 cloves
- Slice radishes; set aside
- Place one clove garlic and four cloves in each of two medium mason jars; slice open garlic a bit if it's a large clove
- Combine vinegar, salt and sugar and stir until sugar is dissolved. I only had turbinado sugar so I needed to put it on the stove at low heat for a while to get the big crystals dissolved; fine processed sugar should dissolve with a whisk
- Add herbs to vinegar mixture
- Pour vinegar mixture over radishes in a large bowl; stir until all are covered
- Transfer radishes to jars, and then cover with vinegar mixture. Top off each bottle with enough white vinegar to cover the radishes
- Put in fridge, let sit for a couple hours/days, and enjoy!
UPDATE: The radishes are outstanding. Just really, really tasty.