This picture is from a while ago, but it shows a big chunk of our radish harvest. Not all of it, though! So you can see, we had a lot of radishes. We ate a lot raw and I steamed a bunch of them. Here are the five kinds that Dan planted, with a pencil thrown in for perspective. From left to right: Champion, Snow Stix, French Breakfast, Sparkler, and Cherry Belle. My favorite for eating raw were the French Breakfast. They were more mild than the others. The Sparklers were the hottest of the bunch. The Champions, the Sparklers, and the Cherry Belles were great for steaming.
It still felt like we had more radishes than we could eat or give away, so I found something else new to try. Pickled Radishes! I saw this recipe in a magazine called Living The Country Life.
Pickled Radishes
2 cups sliced radishes (8 ounces)
1 small onion, cut into thin wedges and separated
1/2 cup white vinegar
1/2 cup sugar
1 and 1/2 tsp. salt
Put radish slices and onions in bowl. Stir together vinegar, sugar, and salt until sugar dissolves. Pour over radishes. Cover and refrigerate at least 8 hours or overnight. These will be very pungent.
I made them twice. Once with onion, once without. Curiously, those without onion were even more pungent than those with onion! In fact those even rated the term "stinky" by the kids. They tasted good though!
Here is a picture of the sliced radishes before pickling:
And here is a picture of the pickled radishes:
Yummy!
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