My favourite thing to buy at the market and then have peeking out of my basket, is bright pink radishes. They’re so gorgeous and rosy. Sarah and I even saw some French radishes the other day, they’re still pink but sport a white blush. Pretty. And this is our current, favourite way to eat them. Quick pickled.
We made these last week to eat with double brie and fresh, crunchy baguettes. They pickle so quick they can be ready in (almost) a moment, and they have a bright and sweet taste. Each crunchy radish has only a slight mouth puckering vinegar flavour, perfect served with an aperitif, and they look just as good on the table as they do peeking out of a shopping basket.
This week at the market I found a haul of adorable baby Lebanese cucumbers. I bought a couple of kilos and Sunday evening we had a relaxed pickling get together. Phil brought a heavy bag of lemons from Jocelyn’s beach house lemon tree so we preserved jars and jars of lemons as well. We pickled a batch of dill baby cucumbers that looked bright green in their jars, and a batch with red chilies and coriander seeds. They won’t be ready straight away, so to appease ourselves until then, we have radish.
Quick Pickled Radishes
1 bunch of radish, washed and with their tops and bottoms lopped off (we like to leave them whole if they’re not too giant)
1 tbsp salt
3 tsp white wine vinegar or rice wine vinegar
2 tbsp sugar
Toss radishes in a bowl with the salt and let stand for 30 minutes. Drain of any liquid and have a clean bowl ready for them. Heat the vinegar and sugar in a little saucepan, on medium heat until the sugar has dissolved and then add to the radishes. Let the radishes marinate for about an hour then enjoy.