Bread & Butter radishes

[eyeofthestorm]

I would have made these, but I didn't have red wine vinegar. On my list to try, though.

• 1 bunch red radishes (about 13 radishes)
  
• 1/2 cup red wine vinegar
  
• 1/4 cup granulated sugar
  
• 1/4 cup water
  
• 2 teaspoons kosher salt
  
• 1/2 teaspoon yellow or brown mustard seed
  
• 1/4 teaspoon whole coriander seed
  
• 1/4 teaspoon whole black peppercorns
  
• 1 medium dried bay leaf
  

Rinse radishes and trim off their leafy tops. Holding the stem end, thinly slice radishes with a mandoline or a sharp knife. When you get close to the stem, stop slicing and discard the end. Place radishes in a heatproof, nonreactive bowl, and set in the refrigerator while making the brine.

Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.

Remove from heat and let pickling brine cool for about 5 minutes.

Remove radishes from the refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, or anything else that needs a little tarting up.

[Valerie]

Oh, now those sound really good! I might have to buy some radishes, just for that! (since I ate up all the ones I had growing.)

[eyeofthestorm]

Made 'em today. At first taste, I didn't like them as much as the others, but I'm going to have both with dinner - along with braised radishes, too, LOL - and they'll have been in the brine longer, so we'll see.