Radishes are a great vegetable that often go undiscovered. I love a fresh garden salad with shaved radishes over the top. They add an intense crisp flavor that can liven up any dish. They also have great health benefits for your kidneys and liver since they are a diuretic, which will help you flush out the toxins that accumulate over time.
As with any strong tasting vegetable they are a great candidate for pickling. Pickled radishes can be a great addition to many dishes like tacos or burgers but they also have the ability to stand alone.
Pickled Radishes Ingredients:
- 6-8 small radishes
- 1/2 cup of water
- 1/2 cup of red wine vinegar
- 2 tablespoon of honey or 1 tablespoon sugar
- 2 teaspoons pickling salt
- 3 cloves of garlic roughly diced
- 1 splash Tabasco sauce
- 2 teaspoons chili flakes
Step 1) Peel garlic cloves and mince. Wash radishes and remove greens but do not remove the skin of the radish. Slice radishes thinly with a sharp knife or a mandolin. Place garlic, radish slices, chili flakes, and Tabasco into a jar.
Step 2) Pour water, honey/sugar, pickling salt and vinegar into a pot over medium heat. Constantly stir the mixture for about 10 minutes or until it starts to boil. Once the mixture boils remove from the heat.
Step 3) Pour the pickling brine over the dry ingredients in the mason jar from step one. Let the mixture cool to room temperature. Once the jar is cool to the touch place lid on jar and seal tightly. Place your pickled radishes in the refrigerator.
I always like to wait at least a couple days before enjoying, this allows enough time for the radishes to properly pickle and all the ingredients to marry. Pickled radishes can last awhile in a refrigerated state but the flavor and texture tends to dull after a month.
These radishes really brighten up any dish, I love the flavor as well as the color they bring to a dish. There radishes have a unique flavor and can take over a dish if you use too many, but 1 or 2 on some nice bean tacos or a Vietnamese pork sandwich (Banh mi) can really take it to the next level.
- 2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)
- 1 small yellow or white onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- ⅓ cup water
- Sea salt and black pepper, to taste
- 8 corn tortillas
- 4 to 6 cups baby arugula
- 1 avocado, pitted and sliced into thin strips
- ⅔ cup crumbled feta
- Quick-pickled radishes or chopped fresh radishes
- 1/2 cup shredded carrot
- 1/2 cup grated peeled daikon radish
- 1 tablespoon cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
- 1 1/2 teaspoons sugar
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 teaspoon salt
- 3 tablespoons fat-free mayonnaise
- 2 (20-inch) baguettes (about 8 1/2 ounces each)
- 16 thin cucumber slices (about 1 cucumber)
- 16 cilantro sprigs
- 1/4 cup thinly sliced green onions (about 2)
- 1 seeded and thinly sliced jalapeño pepper