I have radishes coming out of my ears! They are always so beautiful and abundant at the market that I can’t help myself and I end up pulling a bunch or two just to come home and realize that I have no real idea what to do with them. I hate the idea of waste and was not pleased with the lack of results Google served up when I searched “radish greens.” Truthfully, they are a pain in the ass to clean but once you have that out of the way both radish tops and roots are absolutely scrumptious. I usually toss the tops into whatever hot dish I’m preparing whether it be pasta or curry or even a breakfast omelet, occasionally I even tear them up and add them to salads! As for the radish itself, I’ve come to obsess over them pickled. Pickling radishes has proven to be WAY TOO EASY the only hitch for some might be the scent of these bad boys. I would say it’s more like an enjoyable food fart…what may be an odor to some might be an aroma to others. Once you get the jar open after a few days of letting the radishes sit in their delicious pickly orgy, you might want to open a window or two. Honestly though, the smell is so worth the end product.I use these pickles in and on everything! Slice them up and serve them with a bowl of hot rice and miso soup, or stick them in a sandwich, or add them to your charcuterie platter! See here, I’ve added them to my breakfast sandwich.
The crispness of these pickled morsels cut through the creamy richness of my over-easy egg and that’s all I remember because I ABOLISHED this sandwich in an embarrassingly short span of time. I don’t even remember chewing, just moaning and staring at the ceiling to keep my tears from falling, that’s how good this was! I totally understand why food references are often sexual. As I was taking photos of that beautiful drip of yolk, I realized that I was both sweating and breathing heavily. This is the most excited I’ve been in a while, and to think that it was a sandwich that elicited my reaction… Afterwards, like a starved nymphomaniac, I grabbed the sandwich and thrust it into my wet mouth. I poked my finger into its warm creamy center and I have to stop talking now or else this is no longer going to be relate-able by the general foodie public. If you’re interested in the uncensored version of this you can pick up the erotic novel I’m working on “Cream Pies, Banana Splits, and Popped Cherries” available on Amazon once I write it as I’ve just recently conceived the idea for it.
Pink Pickled Radishes
Ingredients:
1 bunch washed, de-stemmed radishes
5 garlic cloves (peeled)
1 c white vinegar
1/2 c water
1 tsp salt
2 tsp sugar
1/2 tsp peppercorn
2 bay leaves
Prep: Find a medium sized jar and toss in radishes, garlic, peppercorn, and bay leaves. In a small saucepan heat vinegar, water, salt, and sugar until boiling, then turn down heat and let simmer for 5 minutes. Pour hot contents into jar making sure to cover the radishes completely, let sit for a few minutes, then secure lid. Let cool on counter top for 30 minutes then refrigerate. Can be eaten immediately although the longer they sit the better they get!
