Pickled Radish

This zesty, crisp vegetable is a great addition to any salad in the summer. Mostly eaten raw, the radish can be steamed or sautéed, which transforms their taste and brings out a subtle sweetness. I think they look so beautiful shaved raw on a salad. I also find that I will often have many extra radishes after cooking. This quick pickle recipe is a nice way to preserve those extra radishes! They also turn a beautiful bright pink color that make any salad more visually pleasing. Be sure to check out Simpag Farms stand at the Fairfield farmers market for all your radish needs.

Ingredients:

1. 10 radishes, quartered
2. 6 garlic cloves, sliced
3. 1 tsp black pepper corns
4. 2 cups cider vinegar
5. 1/4 cup sugar

Recipe:

1. In a heavy bottomed sauce pan, add garlic, peppercorns, cider vinegar & sugar. Stir to combine.
2. Bring to a boil and stir to ensure sugar is dissolved. Remove from heat and cool completely.
3. Once cool, place radishes in a mason jar, pour liquid over and cover. Refrigerate for 24 hours. They will be good for 3 weeks.