Pickled success!

I’m sure you too have experienced radishes as either bland and boring or too biting. But I love the color they add to salads and their perfect size for a snack, so I keep bringing them home.

I recently took a cooking class about using what you have in your fridge and your pantry taught by local chef Laura Stec. She mentioned quick-pickling some sliced jalapeños to add some heat and tang to a carrot dish she was making. So when I spied some red and purple radishes at the farmers’ market, an idea popped up: I would slice and marinate the radishes overnight in sweetened, salted vinegar to see what would happen.

The experiment worked! The vinegar bath transformed them into an inspired, crunchy, even more colorful (bright pink) addition to salad or a tangy, exciting snack. I also pickled chopped fennel bulb the same way with the same good results, so why not other fresh vegetables like carrots, cauliflower, celery, daikon, salad turnips, etc., etc., etc.?

Quick and easy pickled vegetables

  • raw vegetables of your choice (as fresh as possible), cut into bite-size pieces
  • rice vinegar
  • powdered stevia or sugar
  • kosher salt

Put the vegetables in a glass container with a tight-fitting lid. Add rice vinegar to cover. Sprinkle with a small amount of stevia or sugar and a dash of salt. Cover and shake vigorously. Chill several hours or overnight. Shake and taste. Adjust sugar and salt if you like and shake vigorously. Enjoy!

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