Wednesday, June 26, 2013

Quick Pickled Radishes

always dance with the one that brung ya.
Quick Asian-Style Pickled Radishes 
and Sweet Onions

Layered sliced radishes and sweet onions, soon to be pickles.

It always comes back around to the pickle. If you're a regular reader you know all too well that I've been on a radish tear of late. With the exception of dessert, they've made an appearance in nearly every dish coming out of my kitchen this summer. Yes, even breakfast; salted radishes on toast, anyone? But I always return to my first love, the one that brought me to the radish party in the first place, the pickle. More specifically, the quick pickle- a ridiculously simple (and tasty) way to preserve these beautiful little roots . This is a slight modification of my earlier recipe for pickled watermelon radishes, using instead spring/summer radishes (such as champion or french breakfast) and sweet onions. Leaving the radishes unpeeled will give the finished pickles a gorgeous pinkish hue, the perfect pop
of color for summer salads and slaws.
Now you go and try this recipe while I get to
work on this whole radish dessert thing...

Fresh coriander in the mortar and pestle.

Quick Pickled Radishes and Sweet Onions
(will fill one 8oz jar)

You will need a clean glass jar
with a tight fitting lid

1 small bunch of radishes, scrubbed and sliced into thin discs
1/2 sweet onion,
cut into 1/8" slices
1/4c unseasoned rice vinegar
1/2tsp sea salt
1/4tsp ground pepper
1tsp organic sugar
1 1/2tsp freshly ground coriander seeds
2tsp extra virgin olive oil

Layer sliced onions and radishes in a clean glass jar.
Sprinkle ground coriander seeds over top of layered vegetables.
In a separate bowl, whisk together rice vinegar, salt, pepper, sugar and olive oil.

Pour vinegar mixture over radishes and onions.
Seal jar tightly and give it a good shake.
Refrigerate overnight, allowing flavors to develop.
Will keep in the fridge for up to a month.

The gorgeously pink finished pickles.

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