ELIZE’S QUICK PICKLED RADISHES
“Fresh from our garden!
Take your tacos, sandwiches, and salads up a level by adding some pickled radishes. They’re a sweet, tangy, and delicious condiment that’s so quick and easy to make!”
Fair warning: pickled radishes smell like farts. They’re high in sulfur compounds, which happily intensify during pickling. Suck it up. These are worth the funk, I promise. Lol, en Amanda vertel my sy ruik stink voete! What an insult!
- 1 bunch radishes (18 – 20 average size radishes)
- ½ teaspoon whole mustard seeds
- ¼ teaspoon chili flakes, optional
- 10 whole black peppercorns
- 1 clove garlic, peeled
- 1 cup apple cider vinegar
- ¼ cup water
- 2 tablespoons brown sugar
- 1 teaspoon coarse salt
To prepare the radishes: slice off the green tops and bottoms of the radishes, scrub clean, then use a sharp chef’s knife or mandolin to slice the radishes into very thin rounds.
Pack the rounds into a jar.
Top the rounds with the mustard seeds, red pepper flakes, peppercorns, and garlic clove.
To prepare the brine: in a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring the mixture to a boil and whisk until sugar is dissolved, about 30 – 60 seconds.
Pour the hot mixture over the sliced radishes, making sure they’re submerged in the liquid.
Seal with a lid.
Set aside to cool to room temperature (about one hour), then transfer to the refrigerator. Enjoy the next day for the best flavour.
Recipe: Elize de Kock
Photo: Amanda Conradie
