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Pickled radishes

I made those!

When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good.

I followed this super-simple method from My Korean Kitchen. I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious. 

As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes.


The Recipe:
1 bunch radishes
1 c water
1 c sugar
1 c white vinegar
Pinch of salt
  • Thinly slice the radish bulbs and place them in glass jars.
  • Boil the other ingredients together in a saucepan, whisking until the sugar dissolves.
  • Pour the hot liquid into the jars with the radishes.
  • Let the jars cool for a couple of hours.
  • Put lids on jars and refrigerate.
  • Optimally, eat between day 2 and 4. After day 4, they will start to get mushy.

The Verdict:
Overall grade: B
Overall reason: Radishes still aren't my favorite, but this is my favorite way to prepare them.
Time to prepare: 30 minutes, plus some waiting once they're in the fridge
Toddler quote: "I LOVE these."


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Comments

  1. UnknownFebruary 13, 2019 at 3:41 PM

    This experience is very familiar to me--minus someone to truly LOVE them! ;)

    ReplyDelete

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