Quick-Pickled Radishes

I’m a quick pickle addict. My refrigerator is chock-full of jars of vegetables soaking in vinegar and spices. I like having them around for snacking, and they take hardly any time to throw together. These pickled radishes are a great example of how easy it is to make refrigerator pickles. You can apply this recipe to lots of other vegetables, too. I use the same formula for onions and garlic, which makes a great addition to salad dressings.

Quick-Pickled Radishes
makes a 1-pint jar of pickles

5 fresh radishes, sliced thin
2 cloves of garlic, gently smashed
1 1/2 cups distilled white vinegar
1 tsp whole black peppercorns
1 tsp kosher salt
1 tsp sugar

Combine all ingredients in a 1-pint mason jar. Shake until salt and sugar have dissolved and cover. Refrigerate for at least 3 days, shaking jar every day. The flavor will mellow the longer you let them pickle for.

Addendum: I made these pickles a few days ago and cracked ’em open today to photograph them so I could finish this post. But then I realized I was really hungry so I put them in a simple salad that was too good not to share with you lucky folks. So, here ya go: my standard ‘dump all the stuff in the fridge in a bowl and call it a salad’ salad.

Beet and Avocado Salad with Pickled Radishes
serves 2 as a main dish, 4 as a side

1 beet, roasted and diced*
1/2 an avocado, diced
1/2 a red onion, chopped
1/2 cup Feta, crumbled
About 10 pickled radishes, quartered
Handful of sunflower seeds
Juice of 1/2 a lemon
A good glug of olive oil
Pinch of kosher salt
A few turns of the pepper mill.

Toss all ingredients in a bowl and enjoy. Easy.

*My beet was already roasted, which is obviously why this was such a simple meal to throw together. To roast a beet takes about as little effort, but a good deal more time. Pre-heat your oven to 350º. Wash beet, scrubbing to remove loose dirt. Wrap beet in foil and toss in the oven. Roasting-time largely depends on the size and age of your beets. For smaller beets, start checking for tenderness at around 25 minutes. Larger, older beets make take up to an hour. When done, beets should feel fairly soft and have a slight give when squeezed. Let cool and peel.