Saturday, 18 July 2009

Quick Pickled Radishes

Pickled turnips are a traditional accompaniment to falafels, but they take two weeks to make, and I started mine too late to go with the falafels I made. Instead, I made some quick pickled radishes, which have a similar although more pungent flavour.

They should keep for about a week in the fridge. Serve them with falafels, along with other pickles and olives, or with grilled meats.

12 to 18 servings
20 minutes prep time, plus time to marinate - 4 hours to overnight

Quick Pickled Radishes
300 grams (2/3 pound) red radishes
1 small clove garlic
1 slice raw red beet, if you have it

2 tablespoons Sucanat or dark brown sugar
2 teaspoons pickling salt
1/2 cup white vinegar
3/4 cup water

Wash the radishes, trim the ends and cut them in halves, or quarters if they are large. Peel the garlic and cut it in half. Pack these into a clean 1 quart or litre canning jar, with a slice of red beet if you can. This will give a brighter pink colour to the radishes, but isn't absolutely required.

Put the remaining 4 ingredients into a small pot and bring to a boil. Pour the hot brine over the radishes and close up the jar. Let cool, then store in the fridge for 4 hours or longer before serving.

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