As the summer comes to an end so does the availability of fresh local fruits and vegetables, so get yourself to a farmers market and buy something you've never had or do something you've never done.
These radishes came from a local farmers market that we go to. I got them home, washed and sliced them.
I simmered 1/2 cup of vinegar, 1/4 cup of brown sugar, 1/4 salt, and 2 tablespoons of whole black pepper.
I put the radishes and pickling mixture into a small mason jar. Then stored it in the fridge for a week.
After a few days you'll notice the white radishes turn a beautiful color of red.
These are great on their own, in a salad, on grilled fish, or anywhere you want a nice acidic crunch.
No comments:
Post a Comment