Southern With A Twist: Quick Pickled Radishes
This month the Food in Jars Mastery Challenge was Quick Pickles. Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar) solution and stored in the refrigerator.Quick pickling is also a brilliant solution for preserving a variety of vegetables from the market or your own garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure.
I like to use up leftovers for this method, this passed weekend I made some cucumber and radish appetizers for our Annual Easter Party and had a bag of radishes left over. I decided to quick pickle them since I'm the only one here that eats them.
Quick Pickled Radishes
1 cup white or apple cider vinegar
1/4 cup water (optional... I like stronger vinegar flavor)
1 tablespoon sugar (also optional)
1 1/2 teaspoons kosher salt
1 small bag radishes, thinly sliced
Whisk first 4 ingredients in a small bowl until sugar and salt dissolve. Place red onion in a jar; pour vinegar mixture over. Cover and chill. Store in the refrigerator.