Well? How did everyone do at guessing what the mystery edibles are from the May 17th post? Did you think they were edamame, pea pods, sea veggie, or some alien fruit? These edibles are radish pods, as in the the young, tender seed pods of the plants from those pretty little red-skinned, white-fleshed root veggies. They’re fun to add to any side dish or entrée.
These little fellas taste just like radishes of their variety. For instance, daikon radish pods will taste more piquant like the daikon radish. The ones I have are standard radishes.
Radishes are a cool-weather crop and will bolt (flower and go to seed) when the weather gets warmer. You may have to wait until autumn or early spring to plant your crop of radishes. I usually use an entire pack of seeds in the garden since they’re so easy to grow and mature quickly. I reserve about 12 plants purely for seeds and flowers. Each plant can produce 25-50 pods; I’m able to harvest about a handful each day. By the weekend I have enough to sauté or pickle.
- 2-3 cups fresh organic radish seed pods from your garden ~ washed and drained
- 2-3 medium organic purple shallots ~ washed, peeled, sliced thinly
- 1 large garlic clove ~ washed, peeled, sliced thinly
- 1/2 cup white vinegar
- 1 cup filtered water
- 1 tablespoon sea salt
- 4 teaspoons organic evaporated cane sugar
- whole peppercorns
- Wash and clean your pickling jars and lids in hot (preferably boiling) water. Let them dry.
- In a small pot, bring the filtered water to a quick boil. Remove it from the stove.
- Add the sugar and salt; stir until the sugar and salt have dissolved. Add the vinegar. Let the mixture cool down.
- Evenly divide the radish pods, shallots, garlic, and peppercorns among your jars. Pack them loosely into your jars. Reserve about 1-1.5 inches from the top.
- Pour the liquid into the jars.
- Screw on the lids and refrigerate.
- They should be mildly pickled after about five hours of pickling and refrigeration. Serve cold with salads, spring rolls, or with a cheese platter. VOILA. Enjoy! 🙂
FUN FACT: The leaves, stems, flowers, and seed pods of the radish plant are all edible. Seed pods can be eaten raw, cooked, steamed, or pickled.
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