Difficulty Level Easy

When I do a post in the preserving the harvest series, it is usually something that is put into a water bath and can be stored for up to a year. These pickles are quick pickles that you can eat almost right away, and last for a month in the refrigerator.

I was having a dinner party this week and I was serving vegan potato salad, a vegan quinoa salad, soda bread and the flank steak I wrote about earlier this week. Iwanted to augment the menu with a whole bunch of pickles that we have been working our way through for the past year. We had pickled cauliflower, green beans, marinated red peppers and beets. I added some quick asian style pickles with the cucumber from the bahn mi post earlier this year and these radishes.

You are supposed to leave them for 3 days before you eat them, but I didn’t get around to making them until the morning of the party. I was fascinated to see the red leach out of the radishes into the brine and then colour the whole vegetable a delicate pink in a matter of hours. I found them quite delicious, but I have to warn you that when you open the jar you will be hit with a smell that is quite unpleasant. My daughter refused to eat them because she said they smelled like cheese, but I think she was being generous. Dirty old gym socks was what came to mind for me. Once you have them out of the jar, the smell is gone and you can enjoy the delicate sweet flavour.

This recipe is from The Kitchen Apartment Therapy.

INGREDIENTS