Guess what people??? There are 10 more days of school!!! Ten more days until I begin working on the great to-do list that threatens to fill up every single day of freedom. On top of the great to-do list (which may or may not still include..clean out the garage so we can actually park a car in it), I have officially declared this summer, the summer of pickling and canning and preserving and jamming and all kinds of other activities involving putting food in jars. I really want to get back into canning and have a stocked pantry with pretty jars all lined up.
So, I’ve been pouring over preserving books, and googling various terms. During one of my searches, I found Quick Pickled Radishes from Tyler Florence. Guess who had just received a bunch of radishes in her CSA?
These were yummy. We ate them like pickles with a sandwich, and then later sliced on a salad. I didn’t have champagne vinegar, so I just used white wine vinegar. I also didn’t have 4 bunches of radishes, only one, so I had to 1/4th the recipe (and practice my sorely lacking math skills in the process). I didn’t drain them, but just stored them in the fridge to use whenever.
Quick Pickled Radishes
4 bunches radishes, washed and split down the middle, with a little stem (about 1/2 inch) still attached
1 quart champagne vinegar
1 cup white sugar
1/4 cup pickling spices
2 cloves garlic, smashed
2 stems fresh wild fennel (optional or use 2 tablespoons dried fennel seeds)
Take a large deep dish and lay the radishes out in it (I just used a canning jar). In a large pot, bring the pickling ingredients to a boil. Remove from the heat and pour over the radishes. Cover tightly and set aside. Once cooled to room temperature, strain and serve.
This will be my entry for this week’s Tyler Florence Fridays! What did you make??