pickled rat-tail radishes
Rat-tail radishes are the seed pods of a radish plant, rather than the familiar round-ish or finger-shaped pink and white roots. The pods taste mellower than the roots, and their texture reminds me of a stringier string bean. I get a few branches of these pods every summer through my CSA. In the past, they were relegated to the back of the crisper drawer, and I’d chop up a few at a time as an afterthought to whatever salad. Eh, boring.
This time around, I stuffed the pods into a jar of pickling liquid (hot water, apple cider vinegar, sugar, salt, yellow mustard seeds, black peppercorns, red chili flakes… exact quantities have been forgotten) and let them hang out in the fridge while I was in Hawaii. A few weeks later, ta-da! I nibble on a few every night while making dinner.
Previous pickling experiences:
spicy radish roots and carrots
exploding kimchi
