Ok maybe not gold but I’m sure I’d be on the rostrum!
I love growing radishes, they are so simple and unfussy, no special attention or conditions to grow – just scatter some seeds, cover lightly with a bit of soil, water and wait; they’d grow in a window box or any small patch of soil, I’ve used them as a border or edging plant this year – nice and accessible.
Homegrown radishes pack a real punch, spicy and hot and beat any of the shop bought ones to a taste test. You don’t just have to have them raw they can be cooked in curries, or stir fry’s, stuffed in flatbreads. all totally delicious.
And when you sow too many or have lots ready to pick at the same time you can pickle them.
It’s a win ~win!
I looked up a few recipes online – I wanted quick and easy. But in the back of my mind I remembered seeing a marvellous photo of a jar of pickled radish on Celi’s blog; so between the internet recipes where there was lots of sugar added to the vinegar and the Farmy version we now have a Seasider version.
Simple Seaside Summer Radish Pickle
Place thinly sliced radishes in a jar and cover with rice wine vinegar, add half a red onion thinly sliced, a teaspoon each of peppercorns and coriander seeds, a few coriander leaves, a couple of teeny fresh garlic (YESSS!!!!!), a teaspoon of sugar, and a pinch of sea salt.
These aren’t for storing or keeping over winter, they are for munching on now. They’ll last in the fridge for up to a month, but probably less as we will add them to everything from salads and noodle dishes, to sarnies and snacks with a glass of beer.
And if I find a great recipe for stored radish pickle I could add eating Radishes as a sport for the Winter Olympics!
Do you have a tried and tested recipe or any variations for me?
- Making pickled radishes (lydiastreet.com)
- An Allotment update – things are slowly fattening up. Yes! (promenadeplantings.com)
- Queenie is sent to coventry for picking fights (thekitchensgarden)