Now that I have a garden, I have to use up my own vegetables as much as possible. I went out yesterday and noticed that I have TONS of radishes. I picked some of the larger ones and found this quick pickle recipe which was easy to make and delicious to eat.
2/3 cup red wine vinegar
1/2 cup sugar
2 tsp. coarse salt
15 medium sized radishes (about 6 oz.), ends trimmed, thinly sliced
1. In a medium bowl, stir together vinegar, sugar, and salt.
2. Add radishes, and stir to combine.
3. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.
I used a lot more than just radishes in mine. I recently also make a Vietnamese Pickled Vegetables recipe and so I used some of the leftover vegetables from that recipe. My vegetable mix for this was the radishes, Chinese white radishes (aka Daikon), carrots, cucumber and green onion (green part only). It all worked very well together I thought. And of course, the radishes were from my very first garden so I was pretty proud of them.
I also used a bit less sugar than the recipe called for because my last pickling adventure turned out too sweet for my fiancé’s liking.
To thinly slice everything, I used a mandolin slicer. But you can obviously go the old fashion way and just use a knife. I found with the amount of vegetables I was going to be slicing, getting the mandolin out was worth it.