It seems that anything that hangs around my kitchen too long is in danger of being canned. I’ve even pickled, purslane, a “weed” that grows in my garden. This week, I did something new.
Here in Baja, when you have certain take-out food, frequently the order comes with Mexican limes, limones, and radishes, sometimes grilled green onions or jalapeños. Recently, we enjoyed some carnitas from one of our favorite local restaurants, La Michoican. Each of us, including the teenage grandson, ate as much as we could, yet there were a lot of leftovers.
I used the leftover meat, chips, onions, cilantro, and even a couple of spoonfuls of rice, to make tortillia soup. Hey, what law says tortillia soup has to be made from chicken? It was great made with pork!
But the radishes? I am the only one here willing to eat them and there were too many for me. Here is what I did with them:
Pickled radishes. Here is how I did these:
I sliced the radishes about 1/16 of an inch thick. I wasn’t too careful about the thickness. I just wanted the slices thin enough to pickle but thick enough to retain their radish personality. I have a mandolin that I don’t use; I prefer my chef’s knife, so the slices are not exact.
I put the slices into a pint canning jar. Over these I poured the following pickling solution:
½ cup white vinegar
1/3 cup sugar
¼ tsp yellow mustard seed
Pinch of celery seed
A couple of grinds of black pepper
I warmed the vinegar and sugar enough to dissolve the sugar, poured it over the radish slices, added the spices, put on the lid, shook the jar and refrigerated it.
I think I will give it a week or two before trying it. If I can wait that long…