Sunday, November 13, 2011
Our experimental fall crop this year was radishes. Had I known they grow like no-fail weeds I would have planted them years ago. I'm not a super big fan of them raw but The Boy is, and I have to admit that my only experience with them in the past was what was provided in the grocery store. Home grown radishes, I have to say, is quite the different beast and I'm warming up to them quickly.
Trying to find something to do with our harvest has been tricky because one can only consume so many fresh radishes before you keel over and turn pink. A quick google search gave me the idea to try pickling some, and today I gave it a go. As far as I know this recipe is not meant to be canned, its more of a "make a batch and eat it over the next week or so" kinda thing. I have to say that I'm now a radish fan thanks to this...
2 cups of sliced radishes (roughly 8 ounces)
1 small-ish onion (halved and sliced thin, then separate the pieces)
1/2 cup rice vinegar
1/2 cup sugar
1 1/2 teaspoon salt
Slice radishes, slice the onion thin, toss them together and stuff them into a jar. Mix the vinegar, sugar and salt and pour into jar. Put lid on jar and shake the heck out of it. Put in fridge with a post it note on it saying "SHAKE ME". Shake a good several times over the next several hours. More liquid (I assume from the radishes) will accumulate in the jar and make it easier to shake, and a few hours later the radishes and onions will be swimming in liquid like magic. Taste because you want to... you know you gatta... but leave overnight and enjoy the fabulousness of tangy homegrown/homemade pickled radishes over the next week.
Looking for other radish recipes... what's your favorite way to use up your garden surplus? I'm eyeballing a radish relish I found online.