I’ve never been a big fan of radishes, but I’ve been trying. Their stunning beauty tempts me every spring and I just didn’t know what to do to like them as much as I wanted to. I knew that I was missing out. And I was! I always harbored a notion that pickling was solely for bespectacled old ladies in sweater-covered patterned dresses and maybe a bonnet for good measure. Knitting needles optional. In my head pickling was the stuff of the pre-war frugality, scrapbooks, and old basements. Nevermind the fact that pickling is a staple in so many cultures around the world, including in my own Russian roots. After a visit to my grandma and The Russian this weekend, I realized just how much I’ve been missing in the name of modernity.
One taste of these pickled, delicate rose-colored beauties and I was hooked. I’ve been eating them straight from the jar, cut up over crackers gently and layered over soft cheese, in salads with arugula and dried fruits, piled onto bread alongside fatty hunks of pate and strewn over Korean tofu. I made these little condiments, as well as preserved lemons, as part of my effort to cultivate an instinct of foresight in myself (by way of example, yesterday I got caught in the rain without an umbrella or waterproof boots, despite the weather reports AND a warning from grandma).
Sweet, tart, crisp and briny, pickled radishes embody the essence of spring and add a distinct flavor to everything. I really can’t believe I didn’t embrace this sooner. They’re quite different from pickled cucumbers, cornichons, olives or capers. A little sweeter. This recipe is foolproof and takes fewer than 15 minutes to prepare with results in a day. I have a feeling I’ll be using it on other vegetables (eggplants, cucumbers, onions, etc) very soon in an effort to preserve all of the hope and beauty that has finally started to sprout in New York.
Pickled Radishes adapted from David Lebovitz
Ingredients:
- One pint jar
- 1 bunch or 4 long radishes (about 1-pound, 400 g of radishes)
- 1 cup water
- 1 cup white vinegar (I used white wine)
- 2 teaspoons sea salt (or kosher salt)
- 2 teaspoons sugar or honey (I used honey…this time)
- 1/2 teaspoon crushed peppercorns
- 1 to 2 cloves garlic, peeled
- optional: 1 chili pepper, split lengthwise
Directions:
If using long radishes, peel them. Trim off the leaves and roots and slice thickly. If using round radishes like I did, just rinse really well. No need to slice them until after pickling–unless you prefer them that way.
In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chili, if using.
Pack the radishes in a clean pint-sized jar (I only had a huge jar), and pour the hot liquid over them, adding the garlic and chili into the jar as well if you so choose. I added a little garlic.
Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors -such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month. I actually removed mine from the liquid after a few days to keep them a little crisper.
Aw man I lurve pickled radish. That and pickled anything. Looks damn fine my friend…
Thanks! I really like these too. I’ve seen you pickling away on your sight. It’s an inspiration.
Why thank you!
Yum! I love anything pickled. I was just telling a few friends of ours that I pickled some of the broccoli stalks left from my Veggie Scraps Pizza. Oh, so good! I’ll bet radishes are even better with them being spicy.
Ohh yum! Pickled broccoli. I could see that being yummy. You’ll have to post some recipes as to what to put pickled everything on. Spicy pickled radishes…yes. Spicy anything is a little bit better.
Color me intrigued! I’m with you on wanting to like radishes, but not being there yet. Maybe pickling is the way to go? If you like, I bet I would, too. Sorry about being aught in the rain. I can never find an umbrella when I need it and even when I can, it has Hello Kitty or some such little girl character. Your grandma sounds lovely 🙂
Thanks so much, Liz! I”m glad we’re on the same wavelength re: Radishes. You might actually like these. While they may never be my favorite, I definitely have been craving them. Thanks about the rain. I always get so mad at myself for not checking. Grandma is the best 🙂
A Hello Kitty umbrella just shows you have good character and colorful personality.
Totally agree. I actually love it when I see grown men in suits with Dora the Explorer umbrellas and backpacks. It means you’re just reached a phase where you’re like…whatever….
So delicate and perfect they look atop of buttered bread. Ravishing, the radish.
Thanks, Stacey. They really are ravishing beauties 🙂
Aren’t pickled radishes the best? Whatever you do, don’t give friends a jar. I made that mistake and now they’re all tossing hints about radish “season” and whether I’ll be pickling more this “season”. 🙂
Our recipes are very similar and I love the photography in this post.
That’s hilarious! I was thinking what a beautiful gift these would make. It’s so funny because my grandma just made me homemade peanut butter and she said the same thing. She gave it to one friend and now all the ladies want it. So funny. Thanks for the compliment re the photos. I’m really glad you use a similar recipe because these really are just fabz.
I love radishes. They truly mean spring is here as you said it. Your photos are lovely !
People in France do seem to have embraced the radishes the way I’ve been trying to. This recipe really helped. Thanks so much for the compliment 🙂
Gorgeous recipe Amanda. I love radishes, especially on toast with soft cheese and also can’t believe I’ve never pickled them before. I see you are getting converted to pickling and preserving! That’s wonderful, it’s a whole new kind of cooking. I just ordered a book on lacto-fermentation (it is actually book about the history of fermentation, but also contains a few recipes), I can’t wait to learn more about the process.
Your radishes look absolutely perfect. That pink is just gorgeous. I have some radishes in the fridge, and I might just make a small batch of these to put in tomorrow’s sandwiches with my own tarragon-flavored labneh (using Ottolenghi’s suggestion of goat+cow’s milk yoghurt); I am spending 5 hours on a train to get from Lille to Nîmes where I am speaking at a conference, so I will definitely need something to eat at some point, and there is NO WAY I am going to the train cafeteria (it is gross).
Thank you for the inspiration, and beautiful stories and photos as usual!
I’m so glad you’re going to make these, Darya! You gave me encouragement that I wouldn’t kill myself with botulism. The book should be really interesting. I would like to know a little more about the history and why I associate pickling with old ladies. That labneh recipe is another I’ve been meaning to try. The radishes with the labneh is an amazing flavor combo, sour and sweet. Good luck in Nimes! I wish I could attend your conference!
So I did make them, and I did use them in my sandwiches, and they were great: added a nice taste and texture. Now I am back from Nîmes, I’ve still got most of the jar left: there will be tartines on the menu.
That’s so great, Darya! Welcome back. I hope it all went well. Take your time with the email. I thought of you yesterday as I went to my favorite French cafe. I made another batch of these too. I now can’t get enough of them. Two bunches in two weeks after a lifetime of avoidance!
I think radishes are beautiful too! Your pickled radishes are so cute! Though I love them raw, I discovered just eating them raw last year in France 🙂 xx
Thanks, Sofia. I’m trying to cultivate my tasted for them raw. It does seem to be a very French thing to do!
I had only ever eaten them raw until a few years back the guy at our Farmer’s Market suggested sautéing them, yum.
Sauteing them…hmmm. I think I’ll have to try that this week!
Great idea. Never saw them pickled before. I remember you said, you were not a fan of radishes when I wrote about them. I am sure we would like this recipe. Can’t wait to try it.
Yes, thanks for remembering! I finally found a way to enjoy them! 🙂
I love fresh radishes, but I don’t think I’ve ever had them pickled. How is that possible? Your recipe is a good excuse to start 🙂
Give it a shot. I wish I liked them fresh. I can tolerate them, but I want to love them…sigh!
Maybe you’d like them French style, raw with butter… I love butter, but it doesn’t work for me with a radish, though it does seem very popular nevertheless 🙂
A few people have mentioned that. I love butter, but I feel like maybe radishes could use a kick. It’s not veal penis stew, but pickled radishes are definitely something that I now can enjoy.
Ha ha 🙂
Great stuff–the recipe and the photos. The first time I encountered radished on dark bread with butter I thought, “You gotta be kidding me.” Then I tried it. Really really great. Ken
Thanks so much, Ken. I guess we had similar reactions. But really, this has opened up a whole new world for me. These radishes were almost as beautiful subjects as the lemons that I went crazy over!
I just got back from two days at a photo workshop working with off-camera speedlights and studio strobes, photographing models. Are you on FB? Friend me (Ken Rivard – the one with the olive trees in the background) and I’ll show you.
Ken
Oh how cool! I’m not on FB, though my site is, so I can’t see people’s pages unless they’re fully public. I have a studio strobe and have no idea if it’s worth it to use in the kitchen. I’ll shoot you an email though.
What a beautiful color. I shall try this.
Thanks, David. I think you’ll love it, especially since the New York Food Journal bros pickle shallots for fun and are well-versed in all things pickled.
Interesting post Amanda. I feel the same about radishes – not something I think of – but they are visually beautiful. Great recipe – I’m a huge fan of David Lebovitz. And as always – love your photographs.
Thank you, as always. You may actually like them this way as we have similar tastes.
I never did like radishes until about 6 months ago, but now I eat them all the time. Most weeks when we get radishes in our CSA box, I just clean and quarter them, sprinkle a little salt on top and eat them like that. I started quick pickling them for Vietnamese sandwiches and other Asian dishes, but I’m excited to try this longer pickling method with peppercorns and chili pepper. Yay, spicy and tangy and crispy. Love it, thank you for sharing!
I think I’ll try your salt method. Next bunch I will pickle most and salt 2. They’re so fresh I just need to love them! I love vietnamese sandwiches! Maybe that can be my next creation. I’m bringing your challah recipe to the first fiesta fri challenge if I can pull it off! Thanks as always for your comments!
So I got more big beautiful radishes last night and I ate one raw with salt over labneh on a cracker. No go. I just can’t. So I pickled them all. This time I added half a jalapeño without seeds. I hope it’s not to hot.
Oh no! I guess raw radishes are not for everyone. I was not joking when I said I never ate radishes before 6 months ago. I feel like I’m making up for lost time, eating about a bunch every week or so. I’m going to try your recipe as soon as I get another bunch.
radishes are so beautiful! lovely pictures.
Thank you, chaya!
You amaze me every time with your beautiful photos, Amanda. I love these ones too, and love your description of these pickled radishes – must try!
Thanks so much. I just made more last night! I love them.
Amazing photography for sure! Simply love your blog Amanda! 😀
Thanks! I really love yours too. I write down every cookbook you mention.
Love pickling! Great photography!
Thanks! I now do too! Thanks for stopping by!
Spectacular photography! Wow!
Thank you, Serena!
Radishes have never looked prettier. Lovely photos. I do like radishes, but you have to get them when they’re just the right size/age. And I think the amount of rain while they’re growing can really make a difference. Nothing worse than when they get all soft and hollow.
I agree. I just find the to be slightly acidic even when they’re nice and crisp. Thanks for the compliments.
How have I been missing your posts recently? I loved this one. The photos soothed my weary eyes, and I love, love, LOVE a good pickle. I tend to make quick pickles, never waiting for more than two days, but I like the idea of filling my fridge with these beauties. The ryvita/cream cheese combo is a familiar lunch for me, I tend to top it with capers, olives or chilli jam, but would be nice to mix it up with pickled radish! Shall be making this, cheers for the inspiration…
That sounds so good. Quick pickles are delicious too. I absolutely love capers and chili jam. Yum.
Did you see my pickled quince post? Might be something you’d be in to: http://cheesybiscuit.wordpress.com/2014/04/21/spiced-pickled-quince/
Omg that looks awesome. Thank you! Quinces are so rare around here that preserving them is a great idea. I just love them so much fresh I’d never have leftover!
Radishes! Aaah I love the colors!
Thanks, Mary Frances.
These look delicious- radishes are my favourite! I love pickling veggies 🙂
So you bake and pickle! Impressive.
Love this post Amanda. I love how you have been pickling and really I had no idea it could be this simple to put together a jar of these. We love radishes and I think I’ll pick up a couple of bunches this weekend and try it. Thank you for your constant stream of inspiration! Gorgeous photographs.
Thanks so much. I always look forward to your kind comments. You will love these. I made another jar this weekend. So good! You’ll have to tell me what you think!
It’s so simple! I love radishes! 🙂
I do now too… only like this 😉
These sound so good! (And they look so cheerful and pink!) I wish I had some in the fridge right now to snack on, & to help get me through the heat wave we’re having in CA…
Sigh a heat wave. It’s like 50 here, but at least i’m no longer in a winter coat. These radishes are my new fave thing. Thanks for dropping by.
Oh and I was going to mention on my last comment and got carried away with the thought of your roe…I just put the lid on a cooled down jar of your pickled radishes! I can’t wait to try them. I bought the radishes last weekend and time got away from me and I finally had a moment to put it together! How long should we wait to try them?
How cool! You can open them after 24 hours and they’ll be delicious. I’ve been draining the liquid after 2 days so they stay crispy. I’m so excited that you made them. I hope you love them too!