June 6, 2013 by Emily
I mentioned yesterday in my first CSA post that I was making pickled radishes. I LOVE pickled radishes, honestly I could probably demolish one of the jars in my fridge in one sitting.
These pickles are one of those sides that take almost no time or effort to make, but they are SO GOOD, and you get a lot of “OOOOOs and aaaaahs” when you bring a homemade jar of pickles to the table.
What You’ll Need:
1/2 pound of round red radishes, thinly sliced
1 carrot, thinly sliced
1/2 red onion, thinly sliced
handful of cilantro, minced
1 cup of white vinegar
1 cup of apple cider vinegar
1/4 cup sugar
1 teaspoon salt
Optional: 1 teaspoon sriracha
1 – In a small saucepan, heat the two vinegars, sugar, salt and sriracha until it starts to simmer and the salt and sugar have dissolved. 2 – Let the mixture cool to room temperature…Go ahead and prep the veggies while you wait! 3 – Mix the veggies with the cilantro and pack into jars, I used 2 pint mason jars, put plastic works too! 4 – Pour the vinegar mixture over the vegetables, filling the jars until the liquid just covers everything. 5 – Allow the pickles to do their thing in the fridge for at least 4 hours before eating… the longer they sit the more the flavors meld together into deliciousness.
I’m a fan of putting pickles on any dish (pickles and hot dogs… don’t knock it ti’ll you’ve tried it), but if you’re stumped about what to put them on consider these as an alternative to slaw on fish tacos, or a topper for lettuce wraps!
You must be logged in to post a comment.