http://vagnvagensbygg.se/firmenit/182 Simple sweet pickled radish: Sometimes we have a day so full of cooking and creating, that we often forget to share with you some of the more simple stuff that has been made possible in the The Big Dream Factory kitchen.
click here Take yesterday as an example. It started with some almond and fennel biscotti baking. We like to fill in any time gaps. So, as the biscotti was on it’s first bake, we were preparing some pasta dough. Once mixed, pasta dough has to rest for at least 30 minutes. Coincidentally, the time it takes for the biscotti to bake!
http://camanual.com/wp-json/oembed/1.0//"http:////camanual.com//cabinet-clears-4-supporting-gst-legislations///" We finished up a trail of pastas: bucatini Italiano, bucatini with spinach and garlic; casarecce Italiano, sun dried tomato and basil with garlic; spaghetti Italiano and finally spinach and garlic fettuccine. With all of that drying on the rack, we had time to whip up something special with the radishes from The Farm at Rockledge Gardens.
watch This recipe has been an absolute hit! The secret is in the vinegar which is neither too sharp nor too sweet. We hope this encourages you to look upon the humble radish in a different way and who can resist the beautiful colour of this sweet pickled radish!
Ingredients – makes up to 5 x8 ounce jars
- 2 lb radishes, finely grated like coleslaw. The type of radish doesn’t matter and in fact, we have created other pickled root vegetables using the same vinegar mix.
- 2 cups apple cider vinegar
- 1 1/2 cups water
- 1/2 cup key lime juice
- 1 1/2 cups sugar
- In a saucepan, add the vinegar, water, lime juice and sugar. Bring it all to a boil and stir to dissolve the sugar. Taste it and adjust any of the ingredients to bring it to your own taste but avoid adding more vinegar. Choose instead to add more lime juice.
- Remove as much of the excess juice from the radish as possible before putting it into the boiling vinegar.
- Stir and bring to a boil then immediately turn off the heat.
- Place into hot, sterilized jars and seal.
- When cool, store in the fridge.