Sherry pickled radishes

The Christmas season is finally here! Yep…you read that correctly. Perhaps you’re wondering now if I’ve officially lost it, but what I really meant by that unseasonable reference is that our summer CSA pickups have begun. Every Tuesday, we’ll be oo-ing and aa-ing at the fresh vegetables and fruit that Lancaster Farm Fresh, or should we say Santa (?), has in store for us. Filled to the brim this week with asparagus, radishes, rhubarb and more…there’s really nothing unseasonable about it ;)!

Today’s recipe marks a historical moment for It’s a Veg World– my first experience with pickling. Shortly after I finished my Sherry Pickled Radishes this morning, I started dreaming of pickling my whole fridge…can you tell I get obsessed with food-related activities pretty easily? Indeed, a new summer hobby has emerged.

Sherry Pickled Radishes
These little slivers of sweet and tangy crunchiness are delectable on a sandwich, in a salad, or just by themselves. Eat them as you would regular pickles or let your imagination run wild. I’ll be sure to document how I use them this week and share some pictures with you all.

I loved photographing these beauties today. Their color was perfect!

1 bunch radishes (I used the 6 little ones pictured here plus 3 little circular ones), about 1 pound
1/2 cup water
1/2 cup sherry vinegar
1/2 cup white wine vinegar
1 tablespoon honey
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic

Wash and trim the radishes before cutting into thin circles. Place the cut pieces in a jar or glass container.

In a medium saucepan, combine the water, vinegars, honey, salt, pepper, and garlic. Stir and bring to a boil then remove from heat. Pour this mixture over the raw radishes.

Seal and let them cool for a bit before placing in the fridge. They should be deliciously pickled about 6 hours after you put them in, but they’ll continue to get even more flavor the longer they’re in there. Enjoy 🙂 And be sure to let me know how you use them!