April 18, 2016
Radishes are the biggest reward for all the hard work it takes to start the garden. I use the seeds to mark rows of slower growing vegetables, and soon we are overrun with spicy radishes that need to be eaten.
They make a quick and easy pickled treat that the whole family loves, and we found one recipe that was different from anything in our recipe box. Thanks to recipe contributor Audrey Shiu, these are the new fan favorite in our kitchens.
6-8 radishes
2 cups Marukan Sweet & Tangy vinegar
1 tsp salt
1 tsp sugar
3 peeled garlic cloves
1 tsp black peppercorns
2 bay leaves
Preparation
1 Add vinegar, salt and sugar to a mixing bowl. Stir until dissolved.
2 Slice the radishes into 1/16-inch thick slices.
Interested in growing all the radishes you can possibly eat? Check out this cool video we discovered:
Some people actually cook their radishes. To me, it takes the bite out of them (which I don't mind). Here are some ideas if you want to try to use your radishes as an ingredient:
White Radish in Szechuan Hot Bean Paste
Stewed Beef Carrot and White Radish
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