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SWEET AND HOT RADISH PICKLES
08/22/18 — Heydon Hatcher
Recipe and Photos by Nadia Tamby
Have you been getting some pretty large, beautiful purple radishes? I usually default to roasting any veggies that I don’t have plans for – it extends their life a few days and worst-case, I can always throw roasted veggies in a frittata or puree them for a creamy soup. With the weather still in the 100’s in Austin, I haven’t been using my oven much and soup is out of the question. I have been quickly “refrigerator-pickling” some veggies – it keeps them crunchy and they are great to snack on or add to a cheese platter. I made these very simple so that I could snack on them straight, or could even julienne the radish pickles and put them in a banh-mi sandwich.
Remember that we’re not going through the real “pickling” process, so keep your pickles in the fridge. They should last a couple weeks. Note that these pickles will turn pink as the purple hue in the radish interacts with the acid in the vinegar… they will be beautiful but I recommend slicing some of these to top salads or to eat raw to appreciate their unique pattern and color raw!
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Ingredients:
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Instructions:
Slice your radishes into desired shape (spears, rounds, half-moons, even julienned or shredded if you specifically plan on using this for banh-mi sandwiches!) and place into glass jars.
Combine all other ingredients in a saucepan and bring to a boil, stirring to dissolve salt and sugar. Pour the liquid, garlic and jalapenos (you may have to push them down into the radishes if your jar is crowded) into the jar with the radishes and place the lid on. Let cool then place jar in the fridge. They will be ready to eat the next day, but are even better a few days later. Taste every so often until they are as pickled as you like. Note that you can make more of the pickling liquid (you need enough to at least cover the radishes), just try to keep the ratio of sugar, salt, rice wine vinegar, and water the same. Pickled radishes smell kind of funky… but taste delicious.
Have you been getting some pretty large, beautiful purple radishes? I usually default to roasting any veggies that I don’t have plans for – it extends their life a few days and worst-case, I can always throw roasted veggies in a frittata or puree them for a creamy soup. With the weather still in the 100’s in Austin, I haven’t been using my oven much and soup is out of the question. I have been quickly “refrigerator-pickling” some veggies – it keeps them crunchy and they are great to snack on or add to a cheese platter. I made these very simple so that I could snack on them straight, or could even julienne the radish pickles and put them in a banh-mi sandwich.
Remember that we’re not going through the real “pickling” process, so keep your pickles in the fridge. They should last a couple weeks. Note that these pickles will turn pink as the purple hue in the radish interacts with the acid in the vinegar… they will be beautiful but I recommend slicing some of these to top salads or to eat raw to appreciate their unique pattern and color raw!
Ingredients:
- 2 large purple radishes
- 2 jalapenos, cut into halves or quarters lengthwise, seeded if you want to reduce the heat
- 2 peeled and crushed garlic cloves
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1 cup of each: rice wine vinegar and water
Instructions:
Slice your radishes into desired shape (spears, rounds, half-moons, even julienned or shredded if you specifically plan on using this for banh-mi sandwiches!) and place into glass jars.
Combine all other ingredients in a saucepan and bring to a boil, stirring to dissolve salt and sugar. Pour the liquid, garlic and jalapenos (you may have to push them down into the radishes if your jar is crowded) into the jar with the radishes and place the lid on. Let cool then place jar in the fridge. They will be ready to eat the next day, but are even better a few days later. Taste every so often until they are as pickled as you like. Note that you can make more of the pickling liquid (you need enough to at least cover the radishes), just try to keep the ratio of sugar, salt, rice wine vinegar, and water the same. Pickled radishes smell kind of funky… but taste delicious.
