Here we have a 5-minute radish pickle that is bright, beautiful, and a good way to utilize the vitamin-rich radish greens without having to hold your nose eating bitter leaves! This is so tasty, our young kids eat it faster than we do (*two parenting hacks here to get kids to eat this… first: when you introduce this to kids, don’t try to feed it to them… just casually put it on your plate and loudly enjoy it enough to peak their curiosity. Second: have them help you make it and then it’s already theirs!) Thanks to our beloved Baba (grandma) for this recipe!
Step 1: WASH the radishes and greens by placing in bowl of water 2-3 times until no sand remains.
Then, remove tip of the root, slice radishes, and rough cut greens
Step 2: Place all radish slices and greens in large bowl. Add 1/2Tbs of salt. Mix and massage well.
Step 3: Wash an (organic) lemon and zest the full ball of sunshine.
Already looking appetizing!
Step 4: Juice the lemon into the bowl, mix it all together, and place in a jar. Mix it well and then press it into jar like it is here. Get the lemon juice up to about the top (you might need a little more lemon depending on size of lemons and radishes!) and place in fridge for an hour.
After some time, press the radishes and greens again and the liquid level will rise to cover fully – this is the best for storage.
The brine will turn a brilliant pink (you can drink that for sure!) and the radishes will be crunchy and sour.
We eat this as an appetizer or a side for breakfast, lunch, and dinner!
The radish pickle here will stay good for a few days in the fridge, if they last that long.
Buon appetito!
