I love quick refrigerator pickles. It is a great way to make a little bit of something. It doesn't take much time or effort and you get pretty immediate results. I can pop out a few pints in between kids and garden and sunshine. And you never cook the vegetables/fruit in a water bath or pressure canner, so you always end up with such fresh and crisp flavors. I like having small batches too. So I can make new batches with the season, and not get tired of any one thing.
These quick radish pickles are great on their own (I should know, I ate them non-stop as I took the photos. Ahem.), on top of a salad, as a side for just about anything, or with a cheese and meat board. SO delicious. And they are not too weird or strong for kids either. The bright pink color helps.
Pink Pickled Radishes (Umeboshi)Print |
The perfectly pink ume plum quick pickle. The perfect combination of sweet, tangy, and crispy. Great on their own, or over a salad, on a cheese & meat board, or replacing anything that would be perfect with a pickle.
Slice radishes into thin rounds. Place in a colander and toss with a teaspoon or so of sea salt. Let it sit and exude liquid while you do the rest of the prep.
This recipe calls for ume plum vinegar. It comes from umeboshi plums. You can use all apple cider vinegar, but the ume plum vinegar adds such a great flavor and color. This vinegar adds a bit of depth so this pickle is sweet and sour and twangy and mild all at the same time. It is a good match for the peppery bite of radishes.
If you don't have pickling spice you can crush 7 or 8 peppercorns and use that. I always keep pickling spice around (and it is easy to make your own!). I like one that blends clove, bay, allspice, peppercorns, juniper, coriander, mustard, dried chili, and other aromatic herbs. I make a lot of quick pickles and find that I am using it all throughout the season!
I am ridiculously excited to get into the season of dirt on my hands, planting, and harvesting from my garden. What we eat from May to November is directly related to what is fresh in our garden, and when CSA season begins, what is in our weekly share. Spring radishes always signal the beginning of gardening season to me. It is ON!
5/20/2014 09:11:48 am
Oh Denise! I've been dying to make these and just finally did. That vinegar juice is tasty! I didn't have the plum vinegar so I use a good basalmic instead. Somehow I didn't have pickling spices so I looked up a recipe and made my own. Also didn't have enough turmeric…recently used it for fire cider, so I put in a few tbsps of fire cider. I can hardly wait the 24hrs to start eating them. Worried they won't last more than a day ;)
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I am a certified aromatherapist, clinical herbalist, certified permaculture designer (PDC), organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, health justice activist, whole foods maker, and mother of two young adults in south central Wisconsin.