Look at these colorful, little, roly-poly radishes! Cute, no? Well, they're called "Easter Egg Radishes"-- Seriously! That's their real name. These root veggies come in an array of brilliant colors (hot pink, crimson, creamy white and deep purple), are nice and crisp and have a very mild taste. They were just too adorable to pass up at the Co-Op, so I purchased a few and pickled them in a simple vinegar and sugar mixture. They just had to sit overnight and then were ready to be consumed. I've been throwing a few on my crudité platters, pairing them as a side with my sandwiches and even just snacking on them by themselves. They're so good (and much more waistline friendly then a chocolate Easter bunny). By the way, did you know radishes have their own holiday in Oaxaca, Mexico? It's called La Noche de Los Rabanos and is celebrated every year on December 23rd. How cool is that?
Pickled "Easter Egg" Radishes
Ingredients
1/2 cup white balsamic vinegar (champagne vinegar can be substituted)
1/2 cup granulated sugar
1/2 cup water
1 bunch of Easter Egg Radishes
4-5 spring red onions, greens removed and ends trimmed - (optional)
* Be sure to keep the greens from the radishes and the spring red onions, they're edible and delicious!
Instructions
1. Wash and dry radishes. Snip off tops and tails. Quarter or halve them (your choice).
2. In a medium sized saucepan, combine vinegar, sugar and water. Bring it to a nice boil. Stir the mixture frequently until all the sugar dissolves.
3. Remove saucepan from heat and let the mixture cool.
4. Place the cut radishes in a clean jar. I threw in a few spring red onions that I had laying around as well.
5. Pour the mixture over the radishes and onions. Cover with lid and ring.
6. Place in the fridge.
7. You can start eating them the next day. The pickled radishes will keep for 3-4 weeks.
Note: As the radishes sit in the vinegar-sugar mixture, the liquid will turn a vibrant pink/red. That's normal, don't worry.
Tip: If your radishes aren't as crisp as you'd like, drop them in some ice water and pop them in the fridge for about 15 minutes- they'll revive.
it's radish central around here! i love pickled radishes and find myself tossing them into random dishes all the time. the pickling brine becomes the most interesting color!
It does, such a pretty pink that gets brighter & more intense the longer you let them pickle.
Have you tried the French Breakfast Radishes? Delicious raw or sautéed...and super cute!