Perfectly Pink

Last Summer I got on a radish kick - they were like siren songs to me & I succumbed whole heartedly! I ate them for breakfast, lunch, & dinner, and then decided to make some pickled radishes which became a big hit. They are delicious on sandwiches, as a side to cheese & meat plates, in salads, and just to munch on out of the jar. I used Eugenia Bone's recipe which is quick & easy & seems to be the perfect balance of flavors. I also like to add black peppercorns, but you can easily leave them out if you'd prefer it. Here's the recipe I use:


Pickled Radishes

6 radishes, the size of a ping pong ball, sliced very thinly
1 large shallot, cut into 1/8's
1/2 c. vinegar
1/2 c. sugar1/2 tsp. salt

Place the vinegar, sugar, & salt in a small pot & heat over medium low heat, stirring until the sugar disolves. Add the radishes & shallots. Heat until the vinegar just begins to boil & remove from the heat.

Pack into sterilized 1/2 pint jar & refrigerate. Allow the radishes to cure 1 week before serving. You can add a little extra vinegar. I save mine & use it for salad dressings.

~ Makes 1 1/2 pint jar