Quick Pickled Radishes (Recipe #11)

        Quick, okay. Pickled, okay. Radishes...now you have my attention! This quick pickled radishes recipe calls for radishes, shallot, lime juice, sugar, and salt. Once all of the ingredients are combined, it has to sit for 15 minutes and then it is ready to be served.

This recipe uses six large radishes. I decided to scale the recipe down to only using two large radishes because the radishes become gray and bitter after one hour. I knew Jacob and I would not want to eat a cup full of pickled radishes with our burgers, so I figured it would be best to scale it down. This turned out to be a great idea because we were able to finish the serving size I made. I think it is very important to not waste any food!

I used the pickled radishes to top the black bean burgers I made--also from America’s Test Kitchen cookbook. I think these would be great on sandwiches and salads!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: Keep as is and remember to use a mandoline to thinly slice the radishes and to keep them a consistent width.