From the Farm: Recipes
FOUND IN: on December 15, 2012
Radishes are one of my favorite crunchy ingredients. I love them just scrubbed, trimmed, and served with an exotic salt as an appetizer. Try Himalayan Pink, Hawaiian Black or Celtic Grey, not too coarsely ground. However, if you have lots and want to preserve them, try this wonderful quick relish.
- Radishes, 1 bunch
- Fresh Mint or Dill, small handful, optional
- 1/3 cup Rice Vinegar
- 2 TBS Sugar
- 1 TBS Kosher Salt
- 1 - 2 TBS Water
Scrub, trim and slice radishes into thick slices or wedges, depending on their size and shape. Place in a shallow glass bowl. Thinly slice the mint, or chop the dill, if using, and add to the radishes.
Combine the vinegar, sugar, salt, and water in a small stainless steel sauce pan or glass measuring cup. Bring to a simmer either on the range or in the microwave to dissolve all of the ingredients. You can adjust the salt, sugar, vinegar balance to suit your taste. Pour the hot vinegar mixture over the radishes. There should be enough liquid to barely cover them. Cover and refrigerate for at least an hour. Stir occasionally.
These are equally at home as part of your Christmas relish tray, or on the side of a plate of beans and cornbread. All pork dishes will love these little pickled bites. They last a long time, but do keep refrigerated.