A lot of people don’t know what to do with radishes, but they are great to snack on, beautiful in salads and on sandwiches. They add crunch, color and a peppery after-burn that makes radishes so unique yet unfortunately radishes are often overlooked. I know a lot of my friends have CSA (Community Supported Agriculture) weekly shares and in Nova Scotia, at least, radishes are usually on the Spring into Summer menu.
If you are not convinced I have to say that these pickles are a great intro to becoming a radish convert. They are crunchy, spicy, a bit sour and salty and really add a special something to anything they are added too. ;
These pickles are easy to customize, swap out apple cider vinegar for rice vinegar and add ginger or five-spice. Omit the garlic and onions, add pickling seasoning, the possibilities are endless.
Quick Radish and Onion Pickles
- 1 bunch of radishes, clean stemmed and cut into 1/4″ discs (about 1+1/2 cups when sliced)
- 1/2 a small onion, skinned and cut into half moons
- 2 garlic cloves roughly chopped
- 1/4 cup of raw apple cider vinegar (I used Bragg’s)
- 1/2 cup of boiling water
- 8-10 whole peppercorns
- 1 tsp coarse sea salt
Wash, trim and slice the radishes and onions and add to a heat proof and sealable container. I used a washed pasta sauce bottle.
Peel and roughly chop garlic and add to the container with the radishes. Add in peppercorns and salt and apple cider vinegar and shake.
Boil water in a kettle and measure out 1/2 cup to add to the mix. Stir with a spoon and let steep, loosely covered, until the pickles return to room temperature. Refrigerate for 2-3 hours or overnight. They will keep for up to a week.