pink pickled radishes

radish

I love to pickle veggies to keep in the fridge to add a pop of color and bright acidity to meals.  It just makes everything seem special when you have something hot pink in your bowl.  I usually pickle onions, beets, and lately, radishes.  Radishes are in season now and at their best- crunchy, fresh and juicy.  I love them raw, but also they’re so good pickled- and perfect for people who may not usually enjoy them because of their peppery bite.  The pickling process tames their sharpness.

These take hardly any time to make, turn a beautiful light pink, and will keep in your fridge about a week.  Fair warning, though, their sulfur content can make them quite stinky, so be prepared.  But they taste fabulous and are so healthy for you: rich in antioxidants, magnesium, copper, calcium, manganese and b vitamins, plus potently cancer fighting and supportive of liver and kidney health.

Add in anything you like to the pickling liquid, like garlic cloves, black peppercorns, ginger slices, fennel seeds, or any other spice.  Most often, I make these without any spice at all and they’re still amazing.  You can add a touch of sweetener if you prefer it less tart (maybe about 1 tablespoon sugar for the recipe) but I prefer it without, personally.

some photos of the radishes in action:

cashew ricotta bowl butternut broccoli

with roasted potato, butternut + its seeds, broccoli, and cashew ricotta

spring Quinoa fennel salad

in a spring quinoa salad with citrus and mint

lunch bowl beet radish tahini snap pea

with pickled chioggia beets, avocado, chickpeas, snap peas, parsley, tahini dressing

Lunch tiffin zero waste glory bowl vegan

in a glory bowl to go lunch at the beach

tofu Bang mi sandwich

On a quick tofu banh mi iteration for Vin’s lunch (check out the hashtag #mamaeatsplantsbanhmi for this recipe).

I’d love to see what you’re adding them too!  If you share, please tag me in your photo @mamaeatsplants so I can see it!  I hope these bring brightness to your day, especially if spring has still not quite reached you yet.  Lots of love xx

 

quick pickled pink radishes  

ingredients:

1 bunch radishes

1 cup apple cider vinegar or white vinegar

1/2 cup water

1 teaspoon kosher salt

add ins: here I did 1 dried chile de arbol and 1 teaspoon each coriander seed and mustard seeds

method:

Slice radishes thinly (I used a mandolin to make quick work of this task).  Add to a jar with a lid.

radish

In a small pot, add the rest of the ingredients and bring to a boil.

pickling

Pour the hot liquid over the radishes and let sit until cool, about 20 minutes.

Radish pickles

Put the lid on and refrigerate up to a week- they are still good to eat past this but start to lose flavor after this point and turn a dull color.

radish pickles

use your noodle.

IMG_1856.JPGPeanut noodles are a crowd pleasing, easy meal to have up your sleeve.  Plus, they look so pretty and impressive.  You can really make this with any noodles you fancy: udon, soba, julienned/spiralized carrot, cucumber or zucchini, even spaghetti.  I made this with bucatini I found in bulk at Rainbow Grocery and it was great!  Feel free to adjust as needed- sub almond butter, add tofu to make it more substantial, add crushed peanuts, lime, thinly sliced jalapeños, cabbage etc.  Make it your own!

peanut noodz (loosely based on this recipe)

INGREDIENTS:

1/4 cup creamy PB

1/4 cup tamari

1/4 cup unseasoned rice vinegar

1 tablespoon agave nectar or maple syrup

2 garlic cloves, roughly chopped

1/2 inch or bigger chunk of ginger, finely chopped

1/4 cup sesame oil (can sub water or use 2T mirin +2T water for oil free)

 

8 oz noodles, I used bucatini

5 celery stalks, thinly sliced diagonally

4 radishes, thinly sliced

1 avocado, sliced

2 tablespoons sesame seeds, toasted

1/2 cup cilantro leaves

4 green onions, sliced on the diagonal

2 teaspoons korean chili flakes (or sliced fresh chiles, sriracha, other spicy thing)

METHOD:

Start a pot of water boiling for your noodles.

Meanwhile, add the PB, tamari, vinegar, agave, garlic, and ginger to a food processor.  Blend till smooth, then with machine running, drizzle in the oil to emulsify it.

Boil your noodles according to package directions; drain and rinse in cold water.  Toss sauce with noodles and then add in all your other ingredients.

Done!  This recipe holds up well in the fridge for a lunch the next day too, or make a double batch of sauce and keep the extra in the fridge for a quick dressing, dip, or drizzle.