They survived the recent freeze, but the radishes we planted in the fall were no match for, well, something.
We’re not sure if it was a rabbit, but something nibbled all of the tops off of the radishes in the garden the other night, right down to the soil. We had just two perfect radishes left.
The radishes below the soil thankfully had not been touched, so I carefully dug those up today, dusted them off, and added them to my afternoon salad. We’ll plant more in a few weeks when the weather is more stable.
In addition to eating them straight out of the garden, I love to put radishes through a quick pickle – a “quickle” A short dunk in a hot, sweet and salty brine takes just enough of the bite off of them, while still providing plenty of crunch.
Radishes are part of the cruciferous and Brassica family, and considered to be a great ally in the fight against free radicals and inflammation in the body. They’re also loaded with potassium and (6 of them) provide 25% of your daily vitamin C. Bonus, the quickle method also deactivates the enzymes that are present in all Brassica vegetables (like broccoli, Brussels sprouts, kale and spinach) that interfere with thyroid function.
- 1 cup raw apple cider vinegar
- zest from 1 orange
- 1/2 cup freshly squeezed orange juice
- 3/4 cup raw honey
- 1/2 cup minced shallot
- 2 tablespoons minced garlic
- 1 tablespoon whole black peppercorns
- 1/2 teaspoon kosher salt
- 10 radishes, cut into quarters
- In a small saucepan combine vinegar, zest orange juice, honey, shallot, garlic, peppercorns and salt. Bring to boiling; reduce to a simmer. Cook 2 minutes.
- Meanwhile, in a medium bowl place quartered radishes. Pour hot pickling liquid over radishes. Let stand 6 minutes; cover and refrigerate 2 hours. Serve cold.