Sometimes preserving food is about
storage or added health benefits, and
sometimes it is about pure flavor.
Such is the case with these quick
pickled radishes.
Radishes are a relatively new love of mine. I was working at
Tabla, an Indian restaurant in New York, when our relationship
deepened. As a cook on the garde manger (cold dish) station, I
prepared radishes in at least seven different ways during each
service. I asked the chef once why we used so many radishes–
he said that they reminded him of his father, who ate them with
every meal. Radishes inspire affection.
There are many varieties of radish to choose from, some
more spicy than others. The beauty of a radish is beyond
compare: breakfast radishes broadcasting their spicy side in
red and white; globe radishes in Easter egg colors surrounding
creamy white flesh; pungent black radishes; and the divine and
aptly named watermelon radishes. Cool, sharp, and always
crisp, radishes make great pickles.
I created this radish recipe for my friend Meena’s birthday.
She was having a potluck-style taco-bar party and asked me
to bring some pickles. Between the red radishes and the red
onions, these pickles add color and zing to any summer dish, be
it tacos or a cool summer salad.
Pickled Radishes with Onions
MAKES 2 PINT JARS
1 cup water
½ cup and 2 tablespoons cider vinegar
1 tablespoon honey
zest and juice of ½ lime
1 clove garlic, sliced
2 tablespoons minced ginger
2 teaspoons salt
pinch of cracked black pepper
1 tablespoon coriander seeds, tied in a sachet
1 bunch radishes, sliced
½ medium red onion, thinly sliced
1 sprig of mint, leaves removed and thinly sliced
1. In a medium saucepan, add all ingredients except the
radishes, onions, and mint, and bring to a boil.
2. Turn off the
heat and stir in remaining ingredients.
3. Let the pickles cool at
room temperature, then move to jars and store, covered, in the
refrigerator.
The pickles will be at their best if you let them sit at least one
day before eating. Enjoy!
The beauty of a RADISH
is beyond compare.
