These quick refrigerator-pickled radishes are so lovely and delicious. Tart, gingery and garlicky, they definitely look the part for Valentine's Day but you may want to save them for an occasion when fresh breath is less imperative! These are really quick to make and last a few weeks in the fridge. This recipe makes about three pints.
Pretty in Pink Pickled Radishes
Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010)
2 bunches radishes (three if using a small variety)
3 cups water
1 cup distilled white vinegar
1/4 cup organic evaporated cane juice (or white sugar)
2 Tablespoons sea salt
3 garlic cloves, sliced thinly
2 fresh or dried bird chiles (or to taste)
1 inch chunk fresh peeled ginger, sliced thinly (cut into hearts here!)
Note: Waste not want not. Save the radish greens for a simple frittata. I'll post that recipe later!
In a small saucepan, bring the water, vinegar, sugar and salt to a boil and then cut off the heat. Add the garlic, ginger and chiles and let everything cool off a bit while you prep the radishes.
I soaked my radishes in ice water beforehand to perk them up.
Cut the radishes to any size/shape you like, I quartered mine, and place them in clean mason jars. Top with brine so everything is covered but there's still a little headspace and allow to cool before refrigerating. Brine them at least overnight before tasting.