With 1,000 pounds of radishes heading out the doors at Community FoodBank this week, it’s time for some quick, no-cook pickles. After an hour in the fridge, they’re ready, and they’ll continue to improve for a few days. The quick dip in a vinegar-sugar brine turns everything bright pink, set off by the deep green of jalapenos.

Ingredients

1 bunch radishes
1 or more jalapenos
Equal parts water and cider or rice vinegar
Sugar and salt to taste
Optional: 1/2 red onion

Directions

Wash, then slice or quarter the radishes and place into a bowl. Thinly slice the chile and add to the bowl. Barely cover with the water vinegar mix and add sugar and salt to taste, along with the thinly sliced onion if you’re using it. Cover and refrigerate for 1 hour and serve as an addition to salads, an accompaniment to grilled meats or as a snack on its own.

Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.

 

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