Sweet and Sour Pickle Radish

Sweet and Sour Pickle Radish

Recently, I found some radishes called Watermelon Radish. It’s really a testament to the saying “beauty is skin deep”. From the first glance it looks like any other radish but when you cut in it…the inside is a glorious magenta rimmed with the color green. My philosophy is whenever you have a vegetable this glorious in color, you can’t cook it. Well, you could, but I choose NOT to because the cooking will dull the color. The problem for me is raw radishes can be astringent. Then I remembered my mom used to pickle daikon (a white Asian turnip). I know this can be done for most radishes and turnips! So, please don’t worry if you dont have a watermelon raddish…you can use any raddish or turnip. You are probably wondering why you would make this pickle? Make it because it is awesome with grilled chicken or beef or pork chops or on a burger…do I need to keep going? Plus it’s easy to make and it’s only 3 ingredients!

Sweet and Sour Pickle Radish Recipe

Ingredients

1 lb. of radish (approximately 3 cups)
1 cup of apple cider vinegar
1/3 cup of organic agave

Directions

Clean the radishes (or turnips).
Carefully using a mandolin and cut slices 1/16 inch thin…. please be careful whenever using a sharp object.
Place the slices in a heat-resistant container and start preparing the pickling solution.
In a sauce pan, mix the apple cider vinegar and agave together.
Place the pan over medium heat, once the mixture boils pour it over the turnips in the container. (Make sure the liquid covers all of the turnips.)
Place a clean lid over the container and wait till it cools. Afterwards, store the container in the refrigerator. (You can eat the pickle once it is chilled. The pickled radish should store about 2 weeks in the back of the refrigerator.)
Serve it with your favorite dishes or sandwiches…Enjoy 🙂

This recipes serves 3.