Cascading Kitchen Notes
Serve hot roasted chicken meat on a crusty baguette with your home made pickled veggies. Great for a summer picnic. Try adding a sprinkle of cilantro and some thin slices of jalapeno. Make your own version of Bánh mì.
Yummy!
A note to make your refrigerator pickles and ferments last:
Be sure to use a clean utensil to pull pickles from the jar. Don't use your grimy little fingers for sure! The whole batch can "go bad" by introducing some new bacteria into the mix. Keep them clean and the pickles and ferments can last a long while.
Refrigerator Pickled Radishes and Onions
Or Kohlrabi & Turnips
Or all of the above!
Ingredients
- 1 large sweet onion sliced into 1/4” thick rings
- As many radishes, kohlrabi or turnips as you have in your box (1 qt or more), coarsely grated or chopped
- 3/4-1 C sugar
Omit the sugar or cut it back according to your preferences. Personally I think a bit of sugar helps take the bite out of the radishes and turnips and makes them more approachable to sensitive palates.
- 1 C cider or white vinegar
- 1 TBS sea salt
- 1/4 tsp ground black pepper, optional
- 1 C water
Instructions:
- In a heavy, non reactive sauce pan combine the sauce ingredients and bring to a boil.
- Pour the boiling liquid over the julienned veggies and allow to cool in a large bowl.
- Once cool, store in a glass jar with a tight fitting lid.
- Once they're cool, they're ready to eat.
- Refrigerate in an air tight container. They will keep up to two weeks.
This will last a long time as long as you don’t put your dirty finger in it.