I've been trying to keep busy the last few days. I've been cleaning the house, reading like a fiend, cooking and pickling. Radishes. And Good God are they good!
My Mister gave me Momofuku
for my birthday last year, and I've been pouring over it and drooling all over the pages. Chang outlines a basic formula for making pickles, and basically says to go ahead a pickle what you want. Pears? Sure! Watermelon rind? Absolutely! I had a couple of bunches of radishes on hand and pickle them I did. And it was so simple, so shockingly easy. These are refrigerator pickles, so they only keep for about three weeks, but I don't think that really matters. I know that you're supposed to wait for the full pickling effect to take place- but we just couldn't wait. The jar is empty.
Pickled Radishes
Adapted from Momofuku
2 bunches radishes
3/4 cup rice vinegar
4 T sugar
1 t salt
Wash radishes and remove the ends, and slice them into quarters. Place radishes in jar. In a small sauce pan heat the vinegar, sugar and salt. Swirl the sugar and salt until they dissolve. Pour vinegar mixture over the radishes and wait for the magic to happen. I waited overnight and they were quite picklicious.
I just placed an order with amazon this morning so Momofuku is on the list for the next order. Sounds like something right up my alley.
ReplyDeleteGlad to hear you are keeping busy. Remember, each day it gets better--it really does.
Warmly,
Tracey
That looks good! And pears, yes thank you :-)
ReplyDeleteHoly cow, is it really that easy?? WOW!
ReplyDeleteI love that cookbook - there really is way too much goodness inside of it!
ReplyDeleteI've wanted that cookbook! Glad to hear it's as divine as I hoped! The radishes look so neat!! Lovely photo + interesting recipe=amazing :)
ReplyDeletePlease, kindly get yourself down to NYC so I can take you to Momofuku itself. PLEASE!
ReplyDeleteIt is awesomeness. Also, Momfuku Milk Bar is AMAZING.
Additionally, I know a bunch of other places in the city that do interesting pickles, iffen you're interested (including the best pickled cherries EVER, ooh, and pickled wasabi green beans).
And traditional pickles, NYC being Yiddish food capital of the world.
and sauerkraut. And borscht. OMG, I never liked borscht before I came here...
Yeah. Can you tell I'm a little pickled? :)
picklicious? Love that word
ReplyDeleteThat sounds so interesting. I've never had pickled radishes and I just wonder what they taste like. It seems like I will have to do a little pickling and find out. Thanks for the idea!
ReplyDeleteintriguing, Kate! I have some radishes coming up in my garden, maybe that's what I need to do with them.
ReplyDeleteI hadn't heard of that book so I just took a look on Amazon. It sounds interesting. I can't imagine what pickled radishes might taste like and hope you enjoy them.
ReplyDeleteThat sounds interesting....I think I will have to try that:) Thanks for sharing!
ReplyDeleteI'm not a big radish fan, but I love your colorful photo - what an amazing shade of red!
ReplyDeleteRice vinegar enhances the taste of the otherwise fresh pickle jam.
ReplyDelete