Radish pickels solve surplus problem

IMG_4111There I was at 9:55 am, positioned between tables offering homemade puffed wheat squares and last year’s preserves, holding a big white bucket full of radishes. I was at the local farmer’s market and I was ready to sell!IMG_4114

“They’re called French Breakfast,” I’d explain to curious shoppers as they came in closer for a look, “…and I may have planted them a little too close.” I’d backpedal when potential buyers took note of my misshapen wares. “But they’re heirloom seeds,” I could see the sale slipping away. “They’re organic,” I’d shout after them as they wandered off to the next stall.

When the farmer’s market closed I had a total of $2 in my pocket.

Sigh. Not everyone appreciates radishes. In fact, I’m not even really a radish lover but those little crunchy veggies do have certain qualities about them that make them coveted in certain kitchens. Radishes are not a boring vegetable- they have a fiery taste that starts out deceptively smooth and finishes with serious bite. They are good in almost anything (as long as they’re thinly sliced) and they make exceptional pickles…Yes pickles. IMG_4113

Pickles were my answer to the radish surplus this morning. Easy refrigerator radish pickles that have some heat and are perfectly sweet. These little gems take about 5 minutes to prepare, will pickle in the fridge after 24 hours. Once pickled, they’ll last for a month. They are the perfect compliment to sandwiches, beef dishes or anything else you’re serving that needs a hint of attitude. Here’s how to make them:

Wash and quarter 1 1/2 c. little radishes

In a saucepan bring the following ingredients to a boil:

4 Tbsp rice vinegar

4 Tbsp water

4.5 tsp sugar

2 tsp salt

Pack your radishes into a 1 pint jar and pour hot liquid over them. Garnish with a clove of garlic. Place your little gems into the fridge and wait 24 hours. Then enjoy.

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