Pickled Radish | Cooking with Genee Habansky

Pickled Radish

This zesty, crisp vegetable is a great addition to any salad in the summer. Mostly eaten raw, the radish can be steamed or sautéed, which transforms their taste and brings out a subtle sweetness. I think they look so beautiful shaved raw on a salad. I also find that I will often have many extra radishes after cooking. This quick pickle recipe is a nice way to preserve those extra radishes! They also turn a beautiful bright pink color that make any salad more visually pleasing. Be sure to check out Simpag Farms stand at the Fairfield farmers market for all your radish needs.

Ingredients:

1. 10 radishes, quartered
2. 6 garlic cloves, sliced
3. 1 tsp black pepper corns
4. 2 cups cider vinegar
5. 1/4 cup sugar

Recipe:

1. In a heavy bottomed sauce pan, add garlic, peppercorns, cider vinegar & sugar. Stir to combine.
2. Bring to a boil and stir to ensure sugar is dissolved. Remove from heat and cool completely.
3. Once cool, place radishes in a mason jar, pour liquid over and cover. Refrigerate for 24 hours. They will be good for 3 weeks.

About Herbaceous Catering Company:

The menu at Herbaceous Catering Company is always fresh, fusing only the best local and seasonal produce with big flavors. We draw inspiration from the special culinary histories and traditions we've inherited though our families. Herbaceous is devoted to creating a very personalized menu that is ambitious and imaginative to fit your specific pallets, and of course our food is always delicious.

Happy Eating!

Chef Genee Habansky
www.HerbaceousCatering.com
herbaceouscatering@gmail.com
203-581-0661