|Pickled radish and avocado bruschetta|
These are MY radishes.
That is, I grew these radishes in my garden. From seed I sowed directly into the ground.
This may not sound like a big deal to you but it actually is. You see, I'm still a gardening novice and, given the super-short summer growing season here in Vermont, I start all my garden plants inside during the late winter and then transplant them into the garden.
Frankly, I'm a little gun-shy about direct sowing.
Two years ago, I tried direct sowing carrot seeds -- and got nothing.
Last year, I tried turnips -- and got nothing.
So I held out very little hope for the radish seeds I planted this year when I transplanted all my seedlings.
BUT LOOK! IT WORKED!
I can't tell you the feeling of accomplishment I got from this bunch of radishes.
After using them to make numerous radish and arugula salads, I decided to pickle the remaining bunch.
Easy and delightful!
This time around, I modified David Liebovitz's recipe but you should also try my friend Liz's variation, which substitutes plain rice vinegar for the white.
As you can see, this batch ended up as a lovely bruschetta. Toast some crusty french bread, slather it with mashed avocado and top with the chopped radishes. Amazing! The creaminess of the avocado balances the tang of the radishes: totally addictive.
Do you pickle radishes? How do you use them? The Ninj wants to know.
Pickled Radishes (adapted from David Liebovitz)
This makes quite a bit of brine, given that I don't know how big your radishes or bunches will be. Don't be surprised if there's some leftover.
1 large bunch radishes, scrubbed and ends trimmed
2 cups water
2 cups white vinegar
4 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons whole peppercorns
4 garlic cloves (peeled)
4 sprigs fresh dill
Pack the radishes and dill into pint jars. Add the garlic and peppercorns (divide evenly across the jars -- I only used two).
In a large saucepan, combine the water, vinegar, salt and sugar and bring to a boil, stirring until the sugar and salt are completely dissolved. Pour the hot brine into the jars, leaving a little bit of space at the top. Seal and let them cool to room temperature, then refrigerate.
Radishes will be pickly and ready to eat in one day but will get even picklier as they sit.