Summer is here! We don’t have big plans other than lots of beach time, gatherings with friends, and eating lots of summer dishes. The grill will be in full force and my new ice-cream maker is just one of the best things I could hope for this summer. So far we’ve made banilla and also strawberry ice cream. I can’t wait to unleash the not so ‘kid friendly’ flavors.
Our first and probably only summer project is this vegetable garden raised bed. No, I did not built it. I got it from my hubby and kids for my birthday. This one is made by Gronomics and hubby got it online at Crate&Barrel but there are many different elevated garden beds available online. Our green thumbs have been challenged and we’re waiting patiently for our eggplants, hot chili peppers, okra, kale, and mustard greens (still seedling.)
Lately, I’ve been seeing a lot of posts and Instagrams of pickled radishes. I’ve never made it before and I was just curious about all the hype.
I was planning to add them to tacos but after letting it rest for a day in the fridge I tried one, and another, and one more…and I’ve been snacking on them since them. It was love at first bite for sure, but let me tell you, it smells like fart every time I open that jar. But I don’t care. They are radishes after all.
These batch never made it to see a taco, but I added the pickled radishes to this horseradish mustard potato salad. They added a special sweet and sour crunchiness to it. So good!
And if you ever get to make these pickled radishes try them on top of smashed avocado toast or crackers. I’m hooked on these so bad!
Happy summer to all!
- 1 bunch radishes
- 1 cup vinegar (I used ½ apple cider and ½ rice vinegar)
- ½ cup cold water
- 1-2 tablespoons honey or granulated sugar
- 2 teaspoons sea salt
- 1 clove garlic, sliced
- 4 peppercorn smashed
- 4-8 coriander seeds whole (optional)
- Thinly slice the radish bulbs and place them in a jar. In a small saucepan combine the vinegar, cold water, honey/sugar, sea salt, peppercorn, coriander seeds, and the garlic. Stir to combine, bring to a boil, and then remove from the heat.
- Pour the vinegar mix into the jar. Place the lid on the jar. Allow the radishes to sit until cool. Refrigerate until ready to use, up to 10 days.