My coworkers think I’m turning into a radish.
I slice them daily. Put them on everything. And am now photographing them as if they were a bouquet.
Radishes > peonies, wouldn’t you agree?
Anyway, thanks to a garden plot full of them, I currently have what feels like an endless supply of radishes. And after this recipe, I finally have a more-than-exciting way to enjoy them.
These pickles are awesome. Awesome, awesome, awesome.
I could eat these by the fork. Crisp, slightly tangy, and with a hint of spice, this is one flavorful and addicting pickle, worthy of being served all on its own. Although, add it to a cheese plate, or atop a fresh salad, and I would never argue against that. I could also easily see these chopped up and tossed into a spring egg or potato salad. Or on top a slightly fancier version of Avocado Radish Toast. Yum.
Easy-to-make, this is a quick, non-canning version of pickles that comes together within just a handful of minutes. Feel free to play around with the spices, and let me know how you end up using these!
- -1 bunch radishes, sliced
- -4 cloves garlic, sliced
- -¾ cup white wine vinegar or apple cider vinegar
- -¾ cup water
- -2 Tbsp. maple syrup
- -2 tsp. salt
- -1 tsp. red pepper flakes
- -½ teaspoon whole mustard seeds
- In a small saucepan, combine the vinegar, water, maple syrup, salt and mustard seeds. Bring to a boil, stirring to dissolve the salt.
- Remove from heat, and add radishes and garlic to the pan. Give it a good stir, and then place in a ball jar. Let the mixture cool to room temperature. Cover and refrigerate for 24 hours.
- Eat within the next few weeks.