PICKLED GARDEN RADISHES

JULY 4, 2020

high mountain gardening—ginger and garlic infused pickled radishes.

RECIPES

A commitment to slow living, seasonal cooking and mindful consumption.

PICKLED GARDEN RADISHES.

When we first moved to our little plot of land we attempted to plant things like a salsa garden with unusual peppers and and heirloom tomatoes but over the years we have learned to embrace the foods that really thrive in our harsh growing environment (the other foods we save for the greenhouse). Plants like zucchini, rhubarb and radishes used to seem so blah but now feel like a blessing and opportunity for so many fresh cooking experiences. Freshly picked radishes are a perfect topping to any salad or veggie bowl. Pickling them is a great way to keep the flavor for much longer. Here is our go to recipe…

Ingredients

1 lb radishes
1 cup water
1 cup rice vinegar
2 tbs salt (plus a little extra)
1 cup sugar
2 tsps tumeric
1 thumb ginger

INSTRUCTIONS

After you have harvest your radishes wash them clean, cut the tops off, and mandoline /grate them into thin slices. Put the radishes in a bowl or strainer and generously sprinkle with salt and set aside.

Throw the remaining ingredients in a pot, bring to a boil and stir a bit. Place the radishes in a quart jar and pour the liquid mixture of them. Let cool, place a tight lid on the jar and let sit in the fridge for a week or so before eating and enjoy!