Right out of the garden, nothing is better than a fresh radish.
My Great Aunt, A Francophile and French teacher, taught me an old French method to serve beautiful fresh radishes. Slice the radish and serve with bread, the best butter and salt. Add a little olive oil of course, and you have the perfect afternoon snack. Try this as a first course or a simple hors d'oeuvre, appetizer in French. Simply delicious.
When you have too many radishes, as we do (10 different kinds!), we pickle them. A quick pickle and you have a marvelous snack to use right away! Great on salads, hamburgers, or just plain right out the jar. Here is how to make them:
Harvest and slice about 4 cups of fresh radishes.
The vinegar will be red because of the radishes beautiful color. Delicious, tangy, with a little heat & lots of flavor. Enjoy Spring!