Fruitman Kitchen Basics: Quick Pickled Radishes
Frequent readers and eagle eyed fruit people will notice that the Fruitman Kitchen uses a reoccurring set of basic building blocks throughout its recipes. Part of this is the fact that home cooking often means cooking a large amount of one thing and reusing it in different ways. Another part of this is that growing confidence in the kitchen means finding what tastes good to you and using that as a building block toward more ambitious combinations. Fruitman Kitchen Basics lays out these basic building blocks.
These spicy sweet radishes have become a staple in the Fruitman Kitchen. Whether tossed in a salad, served on the side, or eaten like a thief at 2AM, they stand up as the Fruitman Kitchen’s favorite pickle. Pickling in red vinegar instead of white vinegar imparts a bright sweetness and turns the radish slices pink. Chili flakes complete the classic spicy/sweet tango. You will notice that this recipe uses significantly less vinegar and sugar than other quick pickles. It’s OK, the radishes can stand on their own 🙂
Enough to pickle three bunches of radishes, or exactly the amount photographed.
3 bunches of radishes, about 20-25 medium-small guys
1 cup red wine vinegar
3 Tablespoons chili flakes
3 Tablespoons sugar
1 big pinch of salt
1 small bunch cilantro
Cut off radish stems and wash radish bulbs.
Slice in round pieces.
If you are experienced with a mandolin slicer, go ahead and use it, but please note it is one of the most common kitchen injury culprits.
Mix all other ingredients in a pot and add 1 additional cup of water.
Bring to a medium simmer.
Add radishes and let simmer for 5 minutes.
Remove from heat and let cool.
Add the contents to a container and add cilantro inside for an herbal aroma
The radishes will be ready to serve as soon as they reach room temperature.