Meet my new friend: Canon Rebel!!! I finally bought a digital SLR. Many of you have commented that you could not believe all of my photos were done with a simple point and shoot, but it's true. From now on, I will be posting photos that I take manually (Stephanie and I are taking a class at the Washington School of Photography to learn all the ins and outs of digital photography).
And now to the pickled watermelon radishes. I bought a few watermelon radishes more than a month ago at the Dupont Farmers market. I ate a few of them, and had 2 more sitting in my refrigerator. I got really, really tired of looking at them. I then stumbled on a very easy pickling recipe on shesimmers.com and decided to make pickled radishes!
1/4 cup Japanese rice vinegar
1/4 cup sugar
1 teaspoon salt
1. Since I was using the large watermelon radishes, I peeled them and cut them into wedges.
2. Combine the sugar, salt and rice vinegar till the sugar and salt are dissolved.
3. Place the radishes in a small jar and top with the pickling solution. Close the jar and leave in the refrigerator for at least a day.
I've been snacking on these radishes for a week: they are delicious! The flavor is sweet and spicy at the same time, and I love the color the pickling liquid turned--bright pink!
I'm sure you can use the same pickling solution for other vegetables: carrots, cucumbers, cabbage.
Have you ever pickled? If so, what vegetables did you pickle and how did you use them?