Lessons in life come in many forms. This one is in a quick pickle recipe.
Spiced Quick Pickled Radish (makes 1 qt swing top jar)
- 1 cup water
- 1 cup sugar (white or raw)
- 1 cup white vinegar
- 1 tsp to 1 tbsp black peppercorns
- 1/4 tsp chili flakes
- 5 (or more) star anise
- 1 bag or bunch of radishes
- combine first 6 ingredients in a medium sauce pan over medium heat. Heat and stir until all sugar has dissolved.
- remove from heat and set aside.
- thinly slice radishes and add to jar
- using a widemouth funnel, pour warm brine over radishes
- using a chopstick or skewer, push spices down to distribute throughout jar
- rest closed jar on counter until cooled
- refrigerate and enjoy!
This should keep for 2-4 weeks in your fridge (if you are lucky they last that long!)
Note: the longer they sit, the less ‘crunch’ they will have. BUT even without a crunch, the taste is phenomenal.
Uses: garnish with soba noodle bowls, bulgogi, grain bowls, pork sammies… just a quick snack. This is in the vein of Korean pickled radishes so they pair great as a garnish or topper to traditional Korean dishes.
They are amazing and are requested. A LOT.
The lesson? Sometimes the simplest things, while shocking at first, can be sweet in the long run. Tart up front with a sweet finish, these pickles helped remind me today (after yesterday) that after the shock, actions to hold those accountable will bring us to better times soon.
Tools in addition to basics used for this recipe:
Swing Top Jar These are used a LOT in our house. Mainly for quick pickles or sauces that we will get through in 2-4 weeks. Sturdy and stackable, the gasket is solid and the hardware has not given me any issues over the years. Not recommended for any sort of preservation that requires boiling or pressurizing, this is for those quick to consume condiments that we all tend to just buy in the store and let pile up in the fridge. Make it yourself and commit to using what you make!
Global Chef Knife I love this knife. A bit more compact than their chef’s knife, this has become my go-to for prepping smaller veggies. Less edge to brace with, but excellent control.
Enamel Colander I own a LOT of colanders. Different sizes, different materials… but I love the vintage feel of this one. She’s the first I grab to harvest and I enjoy the basic-ness of her retro style. Unfortunately, these are not made anymore (unless I cannot find them across the entire internet) but the one below is a good approximation. I would say my 1.5 qt and my 5 qt colanders get the most work. Also the enamel gives me more confidence in buying a product that will live LONG. So much is plastic, I’d rather invest in something that I could even leave out as decor than something potentially toxic.