If you’re like me and forgot about last week’s radishes after you topped Tuesday’s salad, here’s a quick way to pickle and preserve them for a bit longer. These go great on top of tacos, add extra crunch and flavor on a sandwich or are just great out of the jar with a fork.
- Leftover radishes, thinly sliced (I had 5, this amount of liquid should probably cover at least double that though)
- 3/4 cup water
- 3/4 cup distilled or apple cider vinegar
- Heavy pinch of sugar
- 1 tbsp each of your choice of flavor enhancers (mustard seed, dill seed, fennel seed, crushed red pepper, black peppercorns, to name a few – whatever you have on your spice rack really)
- In a saucepan, combine water, vinegar, sugar and seasonings.
- Over medium high heat, bring the mixture to a rolling boil. Let boil for 5 minutes.
- Turn off the heat and cool until room temperature.
- Pour the mixture into a plastic or glass container with a tight fitting lid, add sliced radishes. (If using plastic, use something disposable as the pink color the pickling liquid becomes from the radish will likely stain your tupperware)
- Store in the refrigerator. Give them at least a few hours before serving.
If you have some leftover cornbread mix from last week’s suggestion and also were lucky enough to get some zucchini this week, give this simple recipe a try. It’s great for a brunch and the leftovers refrigerate well for lunch the next day.