I was at a cringe-worthy work gathering. Someone in my department had decided that the four of us communications kiddos should get together and watch the movie Office Space while snacking and relaxing on a Saturday evening. And, though I have seen that movie more times than I care to admit (and I don't want to see it too much, because it is just like my life sometimes), and because you can't really say no to a work "social event," I had to bedgrudgingly show my face. But at this party, there was a silver lining--a delightful spread of crudites, which included the lowly radish.
I was astonished. I had no idea that this beautiful, red-and-white slice was all crispy and peppery-delicious. I had no clue that biting into a radish created such a satisfying crunch. No one told me how my salads could benefit from the cheery and healthy addition of these little red bulbs. Later, I sang the praises of this humble root to my mother for much too long, before she finally shut me up by saying that the reason why I had never eaten a radish is because she would not tolerate them. Would not have them in her home.
Oh.
Well, anyway, I liked them. And I am forever changed and since then have been happily crunching radishes every chance I can get.
But I bought a TON of them at the farmer's market. A TON. And I was just getting tired of slicing them and dunking them in hummus. So I pickled them instead.
This is the first time I've pickled anything, so that in itself is quite exciting. It also means I had no idea HOW SMELLY the kitchen would get. Very, very smelly. But the vinegar-y brine odor is dissipating slowly, thanks to the intricate system of fans placed strategically throughout the house.
This is the brine. I had to adjust the amounts because I had a full jar to fill with radishes and not nearly enough brine the first go round. So this recipe actually makes more brine than you need.
Picked Radishes
cobbled together from several cookbooks
1 bunch radishes
1/2 cup red wine vinegar
1/2 cup apple cider vinegar
1/4 cup sugar
2 tsp. salt
1/4 tsp. black peppercorns
1 dried bay leaf
1/2 tsp. dried mustard seed
Rinse the radishes and then slices them as thinly as you can. Use a mandoline if you have one. Put the sliced radishes in the jar you'll use for pickling and then put the jar in the fridge.
Mix together the other ingredients and heat over medium heat, occasionally stirring until the sugar is dissolved. Remove from heat and let cool for about five minutes.
Get the radishes out of the fridge and then pour the brine over the radishes.
Let the jar cool on the counter for about twenty minutes before covering it and putting it back in the refrigerator. Let the radishes pickle at least overnight before eating. They should last around a week or so.
Ta da! That's all.
Please note that this recipe made extra brine. To use up the rest of it, I ended up pickling a red onion. We'll see how that tastes tomorrow.
Also, happy fourth. I have to be up early tomorrow, so I'm hoping the sound of fireworks will die down any minute now. Also, hey, these radishes might be perfect on top of a big, fat veggie burger. With some feta cheese and spinach and tomato. Welp, I know what I'm bringing to the picnic at my dad's house tomorrow.
Goodnight.
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