Pickled Radishes...maintaining a blog is kind of like
maintaining your house...needs constant cleaning…I may suffer from OCD when it comes
to many parts of my life but housekeeping/cleaning is certainly not one of
them...but whenever I get something new (which is quite often J), a drawer here
and there does get cleaned to make way for the new stuff and old hidden
treasures are discovered...as I was having my radish butter toast today,
remembered that there are a couple of radish recipes on the blog…came to
check and realized I need to separate the posts...a couple of other posts got
cleaned up as well in the process...this is an old post from here...now just separated into a new one…whether you like radishes or
not, promise you will keep coming back to these ones time and again…or like me,
just thinly slice or grate the radishes and layer them on generously buttered and
toasted sliced sandwich bread or toasted baguette with a dash of salt and
pepper and enjoy your no-effort anytime snack J
Pickled Radishes
Ingredients:
- Radishes,
washed & scrubbed cleaned, don’t peel, sliced, 8
(specifying measurements to
give an idea of proportion, adjust to taste and/or qty needed accordingly)
- Water,
1 cup
- White
vinegar, 1 cup
- Salt,
about 1 tsp
- Sugar,
1 ½ tsp
- Black
Pepper, ¼ tsp
Instructions:
Put the radishes in clean air tight glass jar.
Mix vinegar, water, sugar and salt in pan and bring the mix to a boil.
Stir till the sugar dissolves completely.
Switch off the gas and pour the mix in the radish jar.
Cover and cool to room temperature and then refrigerate.
Perfect zingy addition to
your sandwiches, burgers, salads, tacos, quesadillas or alongside any kind of
barbecue.
Notes:
- The pickle gets ready in 24 hours but I
prefer to open it after 3 days as by then the stink goes away. It lasts in
the refrigerator for about 2 weeks.
- You
can play around with this and add carrots, black peppercorns, garlic
cloves or any other whole spices.
Sautéed
Radishes
