Damn Rashes, I mean, Radishes

I am not a radish lover.  That's not quite right.  I love the way radishes look, but I'm not a huge fan of their taste.  A bit sharp.  I totally blame an unsophisticated palate.

So when we got a bunch from our CSA, I didn't know what to do with them.  Ryan wouldn't eat them in a salad, but they were not going to go to waste, dammit!  So he suggested pickling them.  Since I had a few half-pint jars left over, I thought, why not!?  I love pickles! And this is a great way to preserve the radishes so they don't rot while I'm trying to develop a taste for them.

Right after I made them.

I used a recipe from Mother Earth News, cutting my radishes very thin.  I didn't have any peppercorns, but I think it'll be okay.  I had the most important ingredient, vinegar, so they're still pickled, even if the purists are in a rage over lack of pepper.

Quick Pickled Radishes

10 oz vinegar

2 tsp sugar

2 tsp salt

Chopped radishes (enough for a pint)

Bay Leaf

Chopped onion (I used a quarter of a large onion)
Peppercorns (if on hand)

Boil the vinegar, sugar, and salt.  Put the radishes, bay leaf, and onion into the jar(s).  Pour the vinegar mixture over them.  Cool.  Refrigerate for a day.  Enjoy!  I've been eating them straight out the jar.

If you don't use sugar, you can leave it out or substitute honey or stevia.

After steeping in the fridge. Gorgeous!

Note: these are not shelf-stable and must be refrigerated. I saw estimates online on how long they'd be good for ranging from five days to one month.

I shared at A Bowl Full of Lemons, Penniless Parenting's Hearth and Soul Blog Hop.