In a pickle

Besides bind weed and quack grass, it seems the only thing we can grow this year are radishes. So many that they are self-harvesting by popping out of the ground. And you don’t leave a radish behind. But I am running out of things I can put radish on. So we pickle it.

Note: this recipe is intended as a quick pickle, in other words not canning version or shelf stable.

Pickled Radish

5 oz radish, sliced or de-stemmed and whole

3/4 C. apple cider vinegar

1/2 t sugar

1/2 t salt

spices of your choice (mustard seed, pepper corn, rosemary, red pepper flake)

In the container you are picking to pickle in, combine all ingredients except radishes. Put the lid on and shake to combine. Par-blanch radish by pouring a kettle of boiling water over them in a colander. Add drained radish to the jar of vinegar mix. Put the lid on and put in fridge. Use within a week or so.

Good on tacos, stir fry, ramen.