Pickled radishes

Traditionally, pickling is a process of fermentation. We will talk more in depth about this at a later date. Quick pickling is a process to impart these flavors in a short period of time for garnishes, sides, accompaniments, and snacking. Quick pickling can also be used to squeeze a few extra days out of those veggies that are starting to go bad. 
Whether you put your veggies straight from the plant to the brine, or are trying to salvage the red onions you never used, quick pickling adds depth, variety, and brightness to all kinds of cuisines. 
Our first veggie up for pickling is the mighty radish. The fresh radish is often found garnishing salads, used in slaws, and served on its own. It’s peppery, crisp, and pungent flavor can be used anywhere you want to utilize its earthy tones. 

When pickled, the radish maintains it’s crisp freshness while adding an acidic layer to help brighten its otherwise earthy profile. Pickling also gives opportunity to infuse other flavors, and it looks great, too. The root picks up some of the red from the skin, giving an almost florescent pink tint to the white flesh. 
Pickled radishes 

4 medium sized radishes halved and sliced razor thin (mandolin)

1/4 cup red wine vinegar 

1/4 cup water

1 tsp salt

1 tbsp honey
Bring liquids to a boil and pour over radishes in a small jar. Cool to room temperature. Use immediately after cool or store in refrigerator covered for up to two weeks. 

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