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Thursday, June 24, 2010

Pickled Radish

There are people who like vinegar and there are people who love vinegar- the latter are my peeps.  The ones who could do a shot of vinegar and not wrinkle their nose.  Vinegar lovers are pickled lovers (seeing as pickling anything typically involves vinegar) and pickle lovers usually like getting a little pickled themselves. Funny how that works out.

Pickling can be a long canning process, but you can also do quick, down and dirty version.  This is a super simple, cheap and quick summer side dish; it's great along bland dishes to give the whole meal life. The radishes give just a hint of heat while the mint brightens the flavor.  The addition of the caraway and celery seed offer an unexpected depth.

Pick up a bunch of radish at the farmers market or from your neighbors yard even and get to quick pickling. Between the pickling and the getting pickled, I'm figure I'm basically a well preserved walking corpse...talk about fat and happy!
 
Tip and Techniques:  Allow this to sit at least 20 minutes before serving.  Store in a tightly sealed container in the fridge to avoid causing a stinky fridge!

Pickled Radishes

1 heaping cup of grated radish
1/4 cup red wine vinegar
1/2 Tbls sugar
1/8 tsp celery seed
1/8 tsp caraway seed
pinch of fresh chopped parsley
pinch of fresh chopped mint
Pint of salt- I used black Himalayan salt


Grate the radishes on a box grater (careful of your fingers!) If you don't have a grater, carefully slice the radishes in tiny matchsticks or chop them into cubes.

Toss with the remaining ingredients.  Allow the mixture to rest for at least 20 minutes in a sealed container. Serve at room temperature for the best flavor.

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