Wednesday, June 27, 2012

This is Tina's recipe for pickled radishes.  She gave me one to try and it was AMAZING!  Thank you for posting this Tina!  Radishes will be harvested tomorrow and  it will be awhile before we have more.  Be creative with them and enjoy while they're in season.

 Radishes are what are known as cruciferous vegetables.  They contain phytochemicals (natural chemicals found in plants) that have the ability to prevent cancer as well as enhance survival after cancer has been diagnosed.  Other cruciferous vegetables that can be found in our garden are bok choy,  broccoli, brussel sprouts, cabbage, cauliflower, collard greens, kale and turnips.



QUICK RADISH PICKLES

MAKES ABOUT1 CUP
  • ACTIVE TIME:10 MIN
  •  
  • START TO FINISH:2 3/4 HR (INCLUDES MARINATING)


  • 6 oz radishes (about 7), quartered
  • 3 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons sugar
  • 1 (1-inch) piece peeled ginger, cut into thin matchsticks (1 tablespoon)
  • Toss radishes with 1 tsp salt in a bowl and let stand 30 minutes. Drain in a sieve but do not rinse.
  • Heat vinegar with sugar in a small saucepan over medium-low heat, stirring, until sugar has dissolved. Remove from heat and add radishes, then stir in ginger. Transfer to a small bowl and marinate, chilled, at least 2 hours.
COOKS’ NOTE: Radishes can be marinated up to 1 day.

1 comment:

  1. Please note: pickled radishes produce a gas when fermenting or pickling. It smells terrible, like garbage. DON'T let it make you throw them out thinking they are bad. The radishes themselves still smell and taste delicious!

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