Corey and I signed up for The Farm Table, a delivery fruit and vegetable service based out of Richmond, VA. On weeks of our choice we receive a box with a week’s worth of produce – each week has a different box. One of our vegetables this week was radishes. I had no idea what to do with them since I have only really seen radishes as a topping at the salad bar. We found a few suggestions online but decided on pickling them.
We have served them on top of spinach salads adding a new flavor punch to the boring side salad. I think they would be great on fish tacos too!
Ingredients
Small bunch of radishes
2/3 cup apple cider vinegar
3/4 water
3 tablespoons maple syrup
1 teaspoon salt
1 teaspoon red pepper flakes
1/2 teaspoon black peppercorns
3 cloves of garlic, minced
Instructions
- Slice off tops of radishes. Thinly slice (equal consistency). Add to a glass bowl (so smell is not retained).
- In a small saucepan boil vinegar, water and syrup.
- Add salt, red pepper flakes, black peppercorns, and garlic to radish container.
- Pour boiling liquid over radishes.
- Refrigerate for 24 hours then serve! Radishes will be good for weeks but probably won’t last that long!
Yield 6-10 servings
Adapted from Cookie and Kate
H&M 