Earlier in the summer, I ended up with several bunches of radishes from my farm share and while dragging my feet and feeling bad about not using them, decided to look up pickled radish recipes. After reading a number of recipes, I put together a radish refrigerator pickle and hoped for the best. After letting them sit for a few days, I pulled them out. The bright color of the radish skin had leached out into the brine, giving it the vivid red tone of generic fruit punch. I tasted them and was initially disappointed: the radishy taste was still there, thinly veiled with salty vinegar. I put them back in the fridge, hoping, as with the fresh radishes, that they would magically transform into something I liked.
About a week later I was making some tuna salad and, on a whim, pulled out the radish pickles again, chopped some up, and added them to the salad, where they ended up being the star. Suddenly, I was looking for things to include them in. That was really the key: they go in things, not on their own. Since then, they have improved burritos, falafel, and a variety of cold salads. I'm almost out, and I may even go out and buy more radishes to make more pickles.
- 1½-2 c. sliced red radishes (8-12 radishes, depending on size)
- 5 cloves garlic, sliced or smashed
- 1 c. cider vinegar
- ½ tsp whole black peppercorns
- ½ tsp. kosher salt
- ½ tsp. sugar
Refrigerator Radish Picklesraw, vegan, gluten/grain-free
Serve in a sandwich, falafel, or burrito or add to tuna salad.