Pickled Radishes

I am not a radish lover but I do love them pickled.

 I love eating them thinly sliced on top of arugula and mixed greens (watercress is also very good) with soft mozzerella and walnuts.  I also found this new chicken patty at Costco that has spinach with aged white cheddare in them.  I throw them on the george foreman.  SOOO good with this salad. 

I thought that the radishes might be good for Rox because they don't have any salt in the brine...its just vinegar. 

ps. did you like the kombucha in the background.  Yes I am obsessed :)

So here is the recipe:

PICKLED RADISHES


INGREDIENTS

3/4 cup Rice Vinegar
2 Tablespoons Raw Sugar
2 Teaspoons finely chopped Ginger
1Teaspoon Black Peppercorns
2 bunches Radish

DIRECTIONS

Wash and trim radishes; if they are smaller leave whole or cut in half.

Combine Rice Vinegar, Raw Sugar, Ginger, and Peppercorns in non-reactionary saucepan over medium heat until sugar is dissolved and flavors are incorporated. Remove from heat.


If you want to refrigerate, toss radishes with dressing, pack in containers, and place in refrigerator. Wait several days for radishes to marinade. Serve in salad or as a side dish.  I did put mine in a water bath for 10 minutes so I could have them canned on a shelf.