Make the best of winter vegetables! Watermelon radishes are not only beautiful, but also deliciously crunchy and nutritious. Nearby to Cambridge is the Somerville Winter Farmer’s Market on Saturdays until the end of March. Not only do they sell yummy produce, but they have local spice producers and tamales. Check it out and ask your favorite farmer all your pickling questions!
Quick Pickled Radishes Ingredients
- 1 bunch radishes, thinly sliced on a mandoline
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon whole mustard seeds
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Quick Pickled Radishes Directions
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a mandoline to thinly slice the radishes. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
These radishes are incredible with sweet potato tacos, topped with pepitas, as seen below!
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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