Let me start this by saying that I have never pickled anything. But I have great affection for pickles. The tangy sourness that pickles bring to the table is right up my alley.
I have always wanted to try to pickle cucumbers and other vegetables but it seemed a little too ambitious for me. Who has that kind of time?! After watching several contestants on Food Network’s Chopped quick pickle various vegetables I decided to give it a try. A pickle in 30 minutes or less? I could do that!
I over planted radishes in the garden so I figured if the pickles didn’t turn out it wouldn’t be such a loss. Well….they came out perfectly and they added a nice tangy crunch to my spicy turkey lettuce wraps (recipe coming soon). And the pop of pink was a nice touch as well!
Radishes, 6, thinly sliced
Trader Joe’s Rice Vinegar, ~1/4 cup
Sea Salt, 1 tablespoon
Trader Joe’s Organic Blue Agave Sweetener , 2 tablespoons
1. Thinly slice the radishes and set aside.
2. Mix the vinegar, agave and sea salt in a bowl with a whisk.
3. Place the radishes in the bowl with the mixture and allow to sit for 20-30 minutes.
4. Serve immediately atop your favorite salad, sandwich, pasta dish or turkey lettuce wrap for a little extra crunch!