Friday, June 20, 2008

Not Just a Garnish: More Uses for Radish

My garden is now in summer mode, and the radish season is about over. We planted 'Easter Egg', a mix of white, red, and purple radishes, and enjoyed a good crop of crisp, tangy globes.

I love fresh sliced radishes on salads (with radish greens too, I've learned the tops are edible too!) but towards the end of the crop I was looking for more creative uses for these seasonal vegetables.

In this country we usually think of radishes as garnish, but there are many cultures (and recipes) out there that use radishes in different ways.

Refrigerator Pickled Radishes

(Adapted from IL- Extension)

1/2 pound radish- sliced or shredded
1 carrot shredded or diced
1 tablespoon canning salt
1 cup water
1/4 cup distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes

  1. Wash and slice or shred radishes and carrots. Put in a bowl with water, sprinkle salt and mix well.

  2. Let set, and after 30 min, drain and squeeze dry

  3. Combine vinegar, sugar and red pepper and combine with vegetables in a jar.

  4. Refrigerate overnight. Will keep in the fridge about a month.

These pickled radishes are a treat! Crisp, sweet, tangy- they can be served as a snack or on sandwiches or salads.

A slightly different and quicker version of this would be Radish Salad.

Other Delicious Radish Ideas

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