Pickled Radishes

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.

Ingredients:

• Fresh radishes
• 2 cups white wine vinegar
• 1/2 cup sugar
• 1 cup water
• 1 tbsp kosher salt
• 10 whole black peppercorns
• Dill, to taste

Method:

• Combine all ingredients in a noncorrosive saucepan.
• Bring the liquid to a rolling boil.
• Stir to just dissolve the sugar and salt
• Remove from heat, add radishes and allow mixture to cool
• Cool & refrigerate
• Use tonight or this weekend. If covered and refrigerated, will keep for 6-8 weeks

The vinegar will be red because of the radishes beautiful color. Delicious, tangy, with a little heat & lots of flavor. Enjoy Spring!

Ciao,
Ann