Quick, pickled radishes
The last 12 months have been a whirlwind and at the end of it I moved. Starting at a new house in July greatly shortens the growing seasons so as soon as we got settled I rifled through my seed packages, looking for seeds that had a shorter growing season.
I found these heirloom, Easter egg radishes from West Coast Seeds, but they were over ten years old! I soaked them for 24 hours and then planted them and they were sprouting with in days.
Now I’ve got loads of radishes in shades of purple, pink, and white, and our favourite recipe are these quick, refrigerator pickles.
INGREDIENTS
roughly 1/2 pound of radishes
2 tsp. sugar
2 tsp. Apple cider or wine vinegar
INSTRUCTIONS
Thinly slice the radishes and put them in a contained. A jar with a lid works well so you can shake to coat.
Let sit for 10 to 15 minutes, shaking occasionally.
They are ready! Store any leftovers in the fridge, covered.
NOTES
* You can play with this recipe. Some variations include using honey or maple syrup for sweetener. You can also add some herbs like dried coriander, fennel, or mustard seeds to add some extra flavour.
