I love to pickle veggies to keep in the fridge to add a pop of color and bright acidity to meals. It just makes everything seem special when you have something hot pink in your bowl. I usually pickle onions, beets, and lately, radishes. Radishes are in season now and at their best- crunchy, fresh and juicy. I love them raw, but also they’re so good pickled- and perfect for people who may not usually enjoy them because of their peppery bite. The pickling process tames their sharpness.
These take hardly any time to make, turn a beautiful light pink, and will keep in your fridge about a week. Fair warning, though, their sulfur content can make them quite stinky, so be prepared. But they taste fabulous and are so healthy for you: rich in antioxidants, magnesium, copper, calcium, manganese and b vitamins, plus potently cancer fighting and supportive of liver and kidney health.
Add in anything you like to the pickling liquid, like garlic cloves, black peppercorns, ginger slices, fennel seeds, or any other spice. Most often, I make these without any spice at all and they’re still amazing. You can add a touch of sweetener if you prefer it less tart (maybe about 1 tablespoon sugar for the recipe) but I prefer it without, personally.
some photos of the radishes in action:
with roasted potato, butternut + its seeds, broccoli, and cashew ricotta
in a spring quinoa salad with citrus and mint
with pickled chioggia beets, avocado, chickpeas, snap peas, parsley, tahini dressing
in a glory bowl to go lunch at the beach
On a quick tofu banh mi iteration for Vin’s lunch (check out the hashtag #mamaeatsplantsbanhmi for this recipe).
I’d love to see what you’re adding them too! If you share, please tag me in your photo @mamaeatsplants so I can see it! I hope these bring brightness to your day, especially if spring has still not quite reached you yet. Lots of love xx
quick pickled pink radishes
1 bunch radishes
1 cup apple cider vinegar or white vinegar
1/2 cup water
1 teaspoon kosher salt
add ins: here I did 1 dried chile de arbol and 1 teaspoon each coriander seed and mustard seeds
Slice radishes thinly (I used a mandolin to make quick work of this task). Add to a jar with a lid.
In a small pot, add the rest of the ingredients and bring to a boil.
Pour the hot liquid over the radishes and let sit until cool, about 20 minutes.
Put the lid on and refrigerate up to a week- they are still good to eat past this but start to lose flavor after this point and turn a dull color.