Radishes are one of those overlooked and under-utilized vegetables. Most people only associate radishes as something that is shredded in a standard salad mix. But radishes are so versatile and they are readily available year round.
One of my favorites ways to enjoy a radish is to slice it raw and dip into an herb-infused olive oil. Radishes are so peppery and crunchy.
Another great way to eat them is salted in an olive oil drizzle. I had these at a restaurant on Hilton Head Island in South Carolina. I loved them as this is most definitely not a standard item on any restaurant menu. I enjoyed seeing the radish get a chance to be in the spotlight. And our server said that the salted radishes were actually a fairly popular menu item.
Another way I love to eat radishes is to pickle them. Pickled Radish is incredibly easy to make, and the end result can be used in salads or as a topper on avocado toast.
And pickled radish makes an excellent condiment for a burger or a veggie sandwich.
This is a very easy and versatile recipe. You can use this to pickle about anything from radishes to carrots to onions.
- 6-8 radishes, scrubbed and sliced thin
- 1/2 cup filtered water
- 1/2 cup white wine vinegar
- 5 tbsp. sugar
- 2 tbsp. pickling spice
- Add the radish slices to a clean glass jar.
- Add the water, vinegar, sugar and pickling spices to a saucepan and bring to a boil.
- Remove from the heat and carefully pour over the radish in the jar.
- Allow the radishes to cool for 30 minutes.
- Refrigerate any unused portion and use with two days.
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And while pickled radish is very easy to make, there are other unique ways to use radish in cooking. Check out these recipes: