One of the best spring vegs is radish. I love the texture and the very natural flavor as it gives me hundreds of great ideas how to use it. I always look for the small or tiny ones on the market with fresh and crispy leaves. The greener and crispier the leaves the fresher the radish. I have had many plans with the leaves too, but as I’m in rush as always I had time now just to make this fantastic pickled radish.
I read the recipe on one of my friends, Zizi’s blog, thank You and as I checked she also referred to Sarah, from My New Roots. Sarah is the winner of Saveur Best Food Blog award this year in special diet category and she blogs about whole foods on her lovely blog. Congrats Sarah and keep going!
The recipe itself is easier then a 30 minutes supper recipe. A really sharp slicer is enough to feel you’ve got a hand. I followed the instructions strictly, but as I didn’t have apple vinegar at home I swapped it for white wine vinegar. It worked pretty well!
Ingredients (for a cc 1 liter jar with tight fitting) :
- Remove the stem end of radishes, wash them carefully to remove sand and soil carefully and slice them into very thin pieces with a slicer or a sharp knife.
- In a bowl stir well vinegar, water, salt and honey. Set aside.
- Place a radish at the bottom of the jar and add a few peppercorns and one clove of garlic. Cover with an other layer of radishes and repeat the process until your jar has been full. Pour the liquid to cover radishes evenly and cover with a lid or any other tight fitting.
- Next day the color of the radish peel will be vanished and the whole jar will be lovely pinky. Keep in the fridge for up to 10-14 days.