Radishes sandwiched between the beets and the garlic
I decided to try pickling them because of a comment from a friend, Becky, who was also contemplating what to do with all the radishes in the garden at Firestone Farm. She first mentioned pickling them, and I became determined to try it as well. I tried to find a recipe in one of my historic cookbooks, but no real luck. So I decided to do a table pickle, the type we used to do at the farm with fresh veggies right out of the garden. This is a super easy recipe, and we have used it for cucumbers mostly, but it works great for radishes too!
Start with about 4 - 5 radishes, not too large, and wash them with a veggie brush, and then slice them thin. Place them in a bowl and pour half water and half white vinegar over them until they are covered. If you like less vinegar, just make it 2/3 water and 1/3 vinegar. Add a pinch or two of salt and a couple pinches of pepper. This can set out for a few hours, either on the counter or in the fridge, and then taste and adjust the vinegar, water, salt and pepper to your liking. This dish can last quite a while in the fridge, but we have only had them last a day before they are gone!
A Quick Radish Pickle
The pickled radishes turned out so delicious! The flavor is quite changed in just a few hours, and they add an awesome flavor to grilled burgers, fresh salads, and are exceptionally pretty as a garnish. I was also pleased when our neighbors tasted them and then accepted when I offered the whole bowl to them. (The bowl was returned empty the very next day!) My brother-in-law just kept eating them and polished off half the bowl before the burgers were even on the grill. I am really glad that the radish is such an easy veggie to grow, because I am going to have to plant more, as our one row has been depleted only 4 days after my first dish of quick table pickles.
Now if I can get a whole couple of rows, I will have to see how they do as jar pickles...wish me luck!