Post updated August 27, 2024.
Marinated radishes are easy to make.
Serving them brings a bit of elegance to the menu, as radishes are some of the prettiest vegetables around. I love photographing them.
Remember that radish roses that used to adorn crudité trays, back in the day? They were so tempting to eat; and, then, came the disappointment. Either the radish was bland, or it was too hot. It just never lived up to the pretty presentation.
Radish Vogue
It seems, from looking at cooking websites and magazines, that radishes have come back into vogue. Especially thin sliced coins of radish atop a green salad. They are purported to have many health benefits.They are easy to grow, and last well in the fridge.
Pondering what to do with our radishes, I decided to try a marinade. I think it’s a winner!
Marinating or Pickling?
The difference between marinating and pickling has to do with time. Marinating is for changing the taste and/or texture of a food, while pickling is to preserve it.
This recipe enhances the fresh flavor of the radish without making it soggy. You can even use these marinated radishes to top a green salad or a turkey sandwich. Yum!
Marinated Radishes
Ingredients
- 10 radishes washed and trimmed
- 1 tsp. sea salt
- 1 tsp. finely ground pepper
- 1 tsp. demerara sugar
- ½ tsp. dried dill weed
- 1 tsp. dried garlic
- 3 T. olive oil
- 3 T. apple cider vinegar
Instructions
- Use a non-reactive bowl (ceramic, glass, etc.). Slice radishes as thin as possible into the bowl. If you are using a Salad Shooter, load them into the tube so that the machine slices them horizontally.
- In a cup, measure the remaining ingredients and whisk until blended. Pour over radishes.
- Refrigerate several hours. Serve as a side condiment, or on salad.
© 2024, 2018 ajoann.com. All rights reserved. See Legalese tab for permissions.