Spring is coming in Whatcom County. How do I know? Let me count all the ways: Cherry blossoms are blooming, residents are buzzing, the sweetest smell is in the air, the clouds are clearing, birds are chirping, allergies are flaring, and produce is coming in strong! I would like to freeze time when I see the colors of our natural harvest offerings. The best way to do that is to pickle! Italy has it right—there are towns based on pickling.
WATERMELON PICKLED RADISHES
Pickle this beauty for the winter. Preserve its freshness, color and flavor. Radishes are one of my favorite things to pickle because they add so much crunch, color and nutrition. I add them to tacos, salads, sandwiches, cheeseboards, crudité, and even eat them alone, throughout the year. You can add a variety of aromatics in to flavor such as bay leaves, jalapeno, peppercorn, thyme, herbs, onions, garlic, salts, cloves or whatever flavor profile suits you. I have used, in the recipe below, rainbow, black and watermelon, which are gorgeous and delicious! There are so many varieties and our local farmers do a good job producing unique varieties for us to enjoy. Try them all! Follow the recipe below, it’s so simple and so good!
PICKLED RADISHES RECIPE
3–4 watermelon radishes
¼ cup apple cider vinegar
3 Tbsp. raw honey
½ cup water
½ cup brown rice vinegar
•Rinse and thoroughly wash the radishes. Slice thin with a mandolin for precision. (I like them paper thin.) In a small saucepan, bring all liquids to a boil. Add radishes, turn off the heat and cover the pot with a lid until contents are completely cool. Pour radishes and liquid into a mason jar. Canning will preserve for months at room temperature.
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