If you’ve never had pickled radishes, you should definitely give this recipe a try. They’re sweet, crunchy, a little bit spicy and perfectly salty. They can live in your fridge for a few weeks if you keep them in an airtight jar and they can be spiced up by adding red pepper flakes, mustard seeds, or even dill. What you do with them – well that’s up to you!
To get started and to get the radishes ready to be pickled, you can either slice them very thin with a super sharp pairing knife or you can use a mandoline – which is the preferred method because it creates uniform cuts in about half the time. Whichever way you choose, just be careful because not only are radishes pretty small and hard to handle, but they’re also round which makes them even more risky!
Once you have them pickled put ’em atop a classic egg salad sandwich or nestle these little flavor bombs between two buttered pieces of white bread. You can even place a bowl of these pickled radishes on any DIY sandwich bar. However you choose to use them, I can assure you that they’re a great addition to any sandwich!
Want the recipe? Visit my Sandwich Expert page on About.com right [HERE]!