~ Samuel Beckett
I can’t tell you much about man’s destiny either … but what I can tell you is that when you pickle radishes, they become tart bundles of deliciousness.
Yes, I just used the phrase “tart bundles of deliciousness.”
What? It’s the truth!
As I mentioned in my first post about The Chef and my’s new CSA from Mac’s Local Buys, I don’t care for raw radishes, but I adore them pickled … so that’s just what I did with the bunch we received in our first share.
A simple brine of champagne vinegar, sugar, pickling spice, and garlic easily tames the peppery, sometimes bitter taste of raw radishes and turns them into slightly sweet, mostly tart little bites that make your mouth pucker, but also leave it wanting more.
Serve them as part of an antipasti plate, slice them up and put ‘em on a turkey sandwich, or just eat them straight from the jar … no matter what you do with them, make some pickled radishes soon.
Oh, I call these “small batch” pickled radishes since I only had one bunch of radishes to pickle … but you could easily double or triple the recipe so that you have lots of tart bundles of deliciousness to share!