Pickled Radishes

If you didn’t think that radishes were “your thing”, think again. These pickled radishes are perfect on top of any sandwich – burgers included.  Their color is brilliant and will dress up any plate.

cooking information

• Yield: 3 Cups
• Prep Time: 10 Minutes
• Cooking Time: 10 Minutes

all ingredients

• 1 Bag of Fresh Radishes
• 1 ½ cup of water
• 1 ½ cup of white vinegar
• 2 Tb of Kosher Salt
• 1 Tb Whole black peppercorns
• 4 Dried Bay Leaves
• 10 sprigs of fresh Parsley

recipe instruction

1. Prepare your radishes. Clean, remove the stems and slice. Place in a mixing bowl.
2. Add the vinegar, water, salt, peppercorns, bay leaves, and fresh parsley to a sauté pan. Turn to high heat.
3. Once the liquid is boiling and the salt is dissolved, pour the liquid over the sliced radishes.
4. Place the radishes and the liquid in an air tight container and store in the refrigerator.

cooking tips

• You can pickle anything. The basic rule of thumb is equal parts vinegar to water and salt and sugar. Everything else you can play with the flavors.

• I love topping sandwiches with these pickled radishes, as a topping for braised chicken tacos, or simply on their own. They have texture and a ton of flavor.