Nick Kleese, plot 103
Late spring is the Goldilocks of seasons for cooking: not too cold to keep growing things from growing, but not too hot to make being in the kitchen a sweaty affair.
The coming of the just-right weather also ushers in a change in appetite (at least for me). Goodbye bean-heavy stews and potato-y casseroles; hello greens and carrots and the first of the summer squash.
Meals this time of year reflect the diversity of its produce. The following recipe for quick-pickled radishes provides gardeners with an easy way to make good use of an early harvested root vegetable, as well as a dynamic accent to a variety of dishes. Try
these on black bean burgers, tempeh tacos, a hearty green salad, or eat ‘em straight from the jar after a sunny afternoon in the garden.
MSCG Spicy Quick Pickled Radishes
1 lb radishes
¾ cup white wine vinegar
¾ cup water
3 tablespoons white sugar
2 teaspoons salt
1 teaspoon red pepper flakes
2-4 whole cloves garlic, peeled
Optional: one jalapeno, sliced*
Chef’s knife or mandolin
Ladle (could be handy)
Prepare the brine: mix vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil.
As brine comes to a boil, prepare radishes. Slice off tops and bottoms, then wash thoroughly.
Slice radishes into very thin rounds or into matchsticks
Pack the prepared radishes into mason jars. Divide pepper flakes, garlic cloves, and jalapeno slices (if using) among the jars.
Once brine comes to boil, carefully pour or ladel over radishes until submerged.
Let jars come down to room temperature. Once cool, cover and keep in the fridge. Best eaten within a week, but will keep up to a month.
*If your skin is sensitive to hot peppers, try freezing them before handling.