Quick Pickled Radishes

I’m trying to think of a clever or at least remotely interesting intro for this recipe but I’m drawing a blank. It’s pickled radish. It was a quick refrigerator pickle. It is good. Sorry, that’s all I have!

Quick Pickled Radishes

I used “normal” (for this continent) red radishes but you could also chop up a daikon and use that. Adapted from Pete & Teri’s Next Big Adventure.

1 bunch red radishes, halved or quartered depending on size (or part of a daikon, chopped into bite-sized pieces)
rice vinegar to cover radishes (about a cup)
6 drops stevia (or about 1 1/2 tsp sugar)
1/2 tsp salt
1/4 tsp black peppercorns
1 bay leaf

Remove the leaves from the radishes then halve or quarter them depending on their size. Place in a small jar.

Add the rest of the ingredients to the jar.

Put the lid on the jar and shake until salt is dissolved.

Refrigerate for 48 hours. Actually, they should be ready after 24 hours according to the recipe I based this off of, but I didn’t try mine for two days, so that’s what I’m vouching for.

Oh, was the focus of that photo supposed to be the radishes? I’m sorry.

Is this any better?

Out of the brine …

… and into my mouth! I loved these. I love radishes to begin with but even non-lovers of radishes may like these, if they like pickles. The spicy radish flavor is made milder, but the pickling gives them a nice sour taste. They remain crunchy. This is a nice, fresh tasting pickle that went well with a version of spicy tofu teriyaki.

Mark saw them sitting out last night and claimed they looked like pickled pig’s feet. He refused to try them. Sissy.

While Torticia was helping me with my radish photo shoot, the day I feared would come sooner or later arrived.

Gomez discovered Mark’s chess set …

… and decided it was an interactive cat toy.

Goodbye, pawn.

Screw pickled pig’s feet, this is far more fascinating!

Um, have I mentioned that I love these kittens?

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