Growing radishes produces a big harvest, each winter. I end up with more radishes than I know that to do with! I love them in salads and I love to pickle the overflow. Quick and easy, pickled radishes go great on everything… tacos, chile, soup, braised meat, fish, burgers. Seriously, everything.
- 1 pound radishes, super thinly sliced (I use my mandolin to slice them)
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon salt
- pinch of sugar
Place sliced radishes in a deep bowl. Add water, vinegar, salt and sugar and stir to combine. Cover and refrigerate for at least one hour and you’re ready to enjoy!
**radishes will keep in the fridge for up to one month
In good food and good health,