Read more of Ann’s contributions to AllMomDoes here.
When I plant my garden, I have this tendency to stick all of my seeds in the ground at once. I know you’re supposed to stagger the planting so that your produce doesn’t all ripen at once, but I don’t trust myself (I tend to procrastinate).
That means that I have to find something to do with mass quantities of veggies at the same time. Usually I freeze things, which is a quick and easy way to get rid of extras. But, there are some fruits and veggies that just don’t freeze well.
That was the case with my bumper crop of golden radishes.
I like radishes. But, eating a whole slew of them at once? Not my favorite thing. So, I tried something new this year: pickled radishes. And, I have to say, “Yum!”
My guys ate them straight out of the jar, but they are amazing in sandwiches (they give them a Vietnamese flavor). Plus, they are super easy to make!
PICKLED RADISHES
- 18-20 radishes
- ½ cup apple cider vinegar
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 cup hot water
Slice the radishes as thin as you can.
Stuff the radish slices into a jar (a bowl will work too if that’s all you have).
Combine: the apple cider vinegar, salt, sugar and warm water. Stir to dissolve the salt and sugar. Pour this pickling mixture over your radishes and let them sit for one hour. Then, cover and store in the fridge for up to three weeks.
Seriously, they are so good. I don’t care anymore that I have 100 radishes ripe at the same time. I even planted a second crop!
Give these a try and see if you agree.
