Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
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Pickled Radish and Sweet Butter Tea Sandwiches...
- 1/2 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons kosher salt
- 1/2 teaspoon yellow or brown mustard seeds
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon whole black peppercorns
- 1 bay leaf
- 1 bunch red radishes (about 10 to 13 radishes)
Pickling radishes mellows their peppery bite, giving them a sweet-and-sour flavor while maintaining their crisp texture. Throw these quick pickles on a simple green salad, a burger, or a sweet butter tea sandwich.
Game plan: These pickles will last in the refrigerator for up to 5 days.
- 1Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally until the sugar has dissolved. Remove the brine from the heat and let it cool for 5 minutes. Meanwhile, prepare the radishes.
- 2Trim the leafy tops off (discard or save for another use) and wash the radishes. Thinly slice and place in a pint jar.
- 3When the brine is ready, pour it into the jar, making sure to cover the radishes completely. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Refrigerate and let pickle at least 1 day before using. The pickles can be kept in the refrigerator for up to 5 days.