Yesterday, my boyfriend spent most of the day staining every inch of wood in the back garden (for fun), while I lazed around inside reading and watching House (the last episodes of season 5 were crazy!). When turning in for the night, I remarked, “Well I didn’t accomplish much, but I made pickles.” He responded, “THAT would make a great epitaph.” Hehe.
I really did make pickles…pickled radishes that is. We had a whole bag of radishes from our favorite local produce stand and I very much doubted we would use them all in salads before they went off. To make pickles, you need a glass jar or container (i used a large former honey jar, well washed). Into the jar goes 1 C. water, 1 C. vinegar, 1/2 sugar and 1 tsp. salt. Mix to dissolve. That’s it!
The hardest part of making the pickles is scoring the radishes. Trim the ends off the radish first. You only cut about 3/4 of the way through the radish, scouring the radish in two directions with cuts about 1/4 inch apart. The radishes looks like flowers about to bloom when you are done.
These are plopped into the vinegar mixture and the jar is tightly closed. Let sit for about 4-5 days for the red color to completely bleed out of the radish skins. The pickled radishes should be a uniform pink when done.
I can’t wait to try them on Thursday-Friday!