Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
Fix black radishes the Russian way and eat with hearty bread for a peppery treat.
Have a lot of leftover garden goodies? Make baked vegetable chips! They are easy, healthy, satisfying and delicious.
Use a colorful radish variety and make great pickles.
This delicious pasta uses the entire radish, including the nutritious greens.
Roasted radishes are sweeter and less spicy than the radishes you might be used to.
Black winter storage radishes can be roasted with bright, pink radishes to create a warming vegetable side dish best served atop of bed of crunchy salad greens.
Experiment with this daikon radish cake recipe to enjoy a Chinese New Year treat with a twist.