Ahoy, fellow food lovers! How was your week? I hope that whether it was a breeze or whether it was filled with times that made you want to kick the sofa, it still included something delicious, and possibly cheese-filled. 😄
Let’s chat about pickled foods, shall we? A few years ago the only pickled thing I ever ate regularly were, well, pickles. Shocking, right? Haha. Actually, when I was a kid I was kind of a pickle freak. I wanted them on EVERYTHING. One of my favorite sandwiches was pickles and Velveeta cheese. I had a real refined palate, didn’t I? 😂
One pickled thing I absolutely hated was beets. Boy, the jar opened and I was out of the room. And pickled herring? Yeah, right…nice try.
Then a couple years ago I tried pickled green beans, and I was immediately hooked. It wasn’t too long before I was eating pickled cauliflower, pickled onions, and these little darlings: pickled radishes. Nom nom!
I’ve always been a fan of radishes, even when I was a tiny little thing. It was probably the first food I ever ate that was somewhat spicy. And having them pickled makes them even better. These are a touch sweet, a touch spicy, and totally satisfying. Salads will never be the same again. Plus they take a whole ten minutes to make.
Even though I’m a fan of the pickled things now, I will admit that I’m still not quite there on pickled herring. That one might still take a while. 😀
- 1 bunch radishes
- ¾ cup white vinegar
- ¾ cup water
- 3 tbsp maple syrup
- 2 tsp Kosher sal
- ¼ tsp red pepper flakes
- Thinly slice the radishes with a knife or mandolin. Place into a canning jar.
- Put red pepper flakes over the top of the radishes.
- In a small pan over medium heat combine remaining ingredients and bring to a boil.
- Pour over radishes and allow to come to room temperature. Close and keep in the fridge.