Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
Radishes make great pickles, and you can use any radish in this recipe. Green watermelon radishes, with their stunning rainbow interiors, make a most attractive pickled condiment. You can also substitute a number of different vinegars here, but the sweet complexity of Champagne vinegar is a refreshing contrast to the strong mustard oil found in radishes.
1/2 cup Champagne vinegar
1/4 cup sugar
1/4 cup water
Pinch coarse sea salt*
1 cup watermelon radishes, sliced into “watermelon slices” or another shape you like
Bring the first four ingredients to a boil, remove from heat, allow to cool, then chill in the refrigerator. Pour the cold pickling liquid over the radishes, cover and store in the fridge for up to a month. You may enjoy them on the second day, or you may like them better after a few days. Do several taste tests.
*Do not substitute refined salt. The calcium and magnesium impurities in pure sea salt help reinforce cell wall pectins, yielding a crisper pickle. If you don’t believe me, ask Harold McGee, the friendly and trusted food scientist who writes The Curious Cook, a wonderful New York Times column you really must read.
Photo by Tim Nauman Photography.