This is a story about a radish. Not just a radish but about 9,000 of them and how they came to live in my refrigerator.
On a particularly dreary and rainy day last week, Noe and I were looking to kill some time. No, scratch that, we were on the hunt for this sauce because I’m obsessed and it’s sold in approximately 3 stores in the area and two of them say they have it but don’t.
So, we ended up at the third which also happens to be my favorite because of it’s amazing bulk bins and huge produce section. If you follow me on Instagram you’ve probably also heard about the discount produce section at said store and how I’m also currently obsessed with my weekly haul of cheap produce.
The discount area is honestly not much, just a little room in the corner of the store, right before the stock room, with a few shelves filled with bags of wilting and let’s be honest, sometimes rotting produce. But, about 50% of the time you can find some real gems and if you freeze a lot, like I do, it’s great.
Anyway, that’s where we found ourselves, a little before noon, last Tuesday, which unbeknownst to me, also happens to be when they bring out the day’s deals. I stood in the quiet little back room looking at what was on the shelves, when the clock struck noon and along came two store employees pulling a cart full of produce followed by a mob of people.
Woman standing way too close to me.
Man standing way too close to me.
It was like I’d found myself in one of those movies where two people are talking in a train station or on a city street and a crowd suddenly forms between them and all at once they’ve lost each other. Hands flailing, calling out each other names in vain.
This crowd meant serious business.
So what did I do?
I jumped right in.
Granted, I had Noe with me so I wasn’t quite as aggressive as if I’d been alone. But, as luck would have it we were there at the exact right time and the cart was situated in such a way that I could keep one eye on Noe and one eye on the bags being tossed onto the shelves.
About 3 minutes and a few jockeys for position later, I was the proud owner of two big bundles of perfectly good asparagus, 8 Russet potatoes, 3 bunches of ever so slightly wilted Swiss chard and a bag full of perfect, and I mean perfect, radishes.
All for the discount price of $3.50, worth every jab.
It wasn’t until after I’d gotten my loot home that I realized that bag of radishes that looked so small at the store contained about 8 bunches. 8 bunches equating to about 9000 radishes, but in likelihood closer to 50. Which doesn’t seem that crazy but, I am not a restaurant nor do I feed 30 people at one time.
What the hell was I going to do with that many radishes? I needed about 3, maybe 4, to get me through the week. Not one to waste, even cheap produce, I asked my Instagram friends for help.
The two main suggestions were roasting and pickling.
And that is the back story of how we got to today’s recipe for pickled radishes. I used a variation on a bunch of quick pickling methods I found online. The whole process takes about 10 minutes including the most labor intensive part, slicing the radishes.
I can’t say enough about how pleased I was with the results. If you’re a fan of pickled anything, try these pickled radishes. The sharp flavor mellows out, over time, in the liquid and they’re the perfect topping for just about anything.
So, moral of the story, fight hard, don’t be afraid to look silly as you pursue what you want (even if it’s as stupid as discount produce) and make these pickled radishes.
Pickled Radishes (vegan, gluten free)
- 1.5 cups radishes, sliced paper thin (I used a sharp knife but a mandolin would work well here too)
- 3 garlic cloves
- ¼ apple cider vinegar
- ¼ + 2 tablespoons rice wine vinegar
- ½ cup water
- 2 teaspoons sugar or honey if not vegan
- 1 teaspoon salt
- ⅛ teaspoon pepper
- Slice radishes as thinly as possible and peel three garlic cloves.
- Slightly smash the garlic cloves.
- Place apple cider vinegar, rice wine vinegar, water, honey, salt and pepper into a small saucepan over medium heat and stir to combine.
- Just as the mixture begins boil turn it off.
- Place radishes and garlic cloves into a mason jar.
- Pour liquid over the radishes and leave uncovered to cool for 30 minutes.
- Once liquid is cool, cover the jar with a lid and stick in the refrigerator.
- Let radishes sit overnight at a minimum before eating.
- The radishes will keep for a few weeks in the fridge.