You would think that walking down to the market would be easy and you would grab what you would want, right? Wrong. What I’ve found recently is that every time I go to the market, I walk down with no plan and buy what ever intrigues me. With spring blooming, every last vegetable at every last stand grabs my attention. Since the warmer days are coming, markets may be changing slightly. My market has changed it’s hours to the summer hours, making it open earlier and grow in size. Within one week, the amount of stands seemed to have doubled as well as the size of the crowd. It’s interesting what warm weather can do.
But with warmer weather, people don’t only go outside more but they also tend to cook more with fresh vegetables and cook outside. So for this FMF, I decided to carry that idea into my kitchen, but in a versatile way. Pickling!! Pickling is a way to preserve certain foods, give them a different flavor and give them a different use. I pickled Radishes and was able to use them on fish tacos and on little tartines (toast).
With this recipe that I use for pickling, you can pickle practically anything and a lot of the market produce may be pickled. I was jumping with joy to see that there was a stand that was selling baby cucumbers. Pickle those and you get a fresh jar of homemade pickles. You can also try pickling beets, turnips and carrots. Your possibilities are endless.
Next time you go to the market, try to see how many other things you can pickle. Trust me, you will be amazed by how many things can be pickled. But here is one tip: you want the vegetable to be sturdy enough to withstand the pickling process. Also, when you are preparing your batch of pickles, don’t be shy on adding herbs, such as dill,thyme or rosemary. Top them on what ever fancies you.
- 1 bunch radishes, removed from stems
- 1 cup vinegar
- 6-8 peppercorns
- 2-3 large garlic cloves, quartered
- 1/2-2 teaspoon sugar (or honey from your market) , depending on how sweet or sour you like it
Using a mandoline, slice the radishes thinly. Place in a jar that can be used for canning.
Add vinegar, peppercorn, garlic cloves and sugar/honey to the radish jar. Close the jar tightly and shake until the sugar is dissolved. Place in the fridge for at least 5 hours before serving. They can be kept in the fridge for up to 3 weeks.
Top them on any dish you want to top them on.