Pickled Watermelon Radishes

 

Watermelon radishes. What are they? Up until a couple of days ago, I would not have been able to answer that question. Today, I can. Watermelon radishes are an heirloom variety of Chinese daikon radish, getting their name from their bright, pink interior and green skin, rather than the taste. Some, I find, are deep fuchsia pink on the interior, others are pale green with pink striations. Either way, they are quite good, and far less harsh than what I’ve always known to be of standard radishes. They are members of the mustard family, and are firm, crunchy, and pleasantly mild.

These can be used on a charcuterie tray, a relish tray, in a Buddha bowl, or on top of salad. Wherever you use them, they are going to look lovely, and draw attention.

I chose to pickle mine, adapting a recipe that I found on loveandlemons.com. If you don't feel as though you are intrepid enough to try the watermelon radish, you can certainly feel free to use this pickling recipe with the common radish. Imagine how lovely these would be to take to your host or hostess when attending barbecues or picnics this summer.

Photo: Amazon

 Then again, maybe with planting season coming up, you’d just like to grow your own. You can find seeds here.

Pickled Watermelon Radishes

1 5-lb. pkg. Melissa’s Watermelon radishes

1 c. white vinegar

1 c. water

2½ T. sugar

1 T. sea salt

½ t. mixed peppercorns

½ t. mustard seeds

 Thinly slice the radishes (using a mandoline, if possible), and divide between 4 12-oz. jars.

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes and stir in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.

 Store in the fridge for up to 2 weeks.

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Cinnamon Maple Wonton Crisps

If you made the Won Ton Soup from yesterday (and even if you didn’t) you’re going to want to try these delicious little nibbles using the remaining won ton wrappers.  This recipe comes from Melinda and Bob Blanchard’s wonderful A Trip to the Beach Cookbook.  They serve them as a garnish for ice cream and sorbet.  I think they are perfect for tea time or brunch.  Mr. O-P thinks they’re great any old time.

They go together in a flash and require REAL maple syrup (don’t even think about using Mrs. Butterworth), and need to be baked until the edges brown and curl.

Cinnamon Maple Wonton Crisps

2 tablespoons unsalted butter, melted

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

¼ cup sugar

18 thin wonton wrappers

Sifted confectioners’ sugar for dusting

Preheat the oven to 375°F.

Mix together the butter, maple syrup, cinnamon, and sugar.  Arrange the wonton wrappers on a sheet pan lined with parchment paper and brush* them with the butter mixture.  Bake until golden brown, 5 to 10 minutes.  Dust with confectioners’ sugar before serving.

*I found the mixture didn’t spread too well with a brush, so I just spooned about 2 teaspoons of mixture on each wonton wrapper, and spread it to the edges with the back of a spoon. 

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Dan Field's Pickled Green Cherry Tomatoes

Easy to make, here is a photo tutorial, the recipe is below.

This is a recipe that I stumbled upon years ago and for which I've been grateful ever since.  It suits me quite well in the spring, when the bounty of Sweet 100 cherry tomatoes begin to overwhelm and I over anxiously pick them before they turn, and again in the fall when I'm desperate to collect every last tomato from the vine before the frost.  I like having them in both seasons.  They are always welcome on picnic relish trays during the heat of summer, and such a wonderful taste of spring in a cocktail or salads during the fall and winter.

Nothing is quite so thrilling to a devoted gardener as that first tomato of the summer.

If you've never tried your hand at canning, preserving, or pickling, this is a great way to get your feet wet because truly, nothing is easier.

There is always something about pickling and canning that soothes my soul.  I love nothing more than pantry shelves full of  pickled and preserved items I've grown and harvested from my own garden.

Dan Field's Pickled Green Cherry Tomatoes
(adapted from Rick Field of Ricks Picks)
Eat these cherry tomato pickles as soon as they are ready -- 2 weeks. Ours were slightly sweet, gently sour, very crunchy and tasted of fresh tomato. They are delicious in a martini - the alcohol brings out the salty side of the pickle - but they are also very good with grilled pork tenderloin. Makes 6 pints.


For each pint jar:
2 cups (approximately) hard green cherry tomatoes, washed

2 bay leaves

1 teaspoon pickling spice (see note)

2 cloves garlic

1 dill head (or 3 sprigs fresh dill and 1 teaspoon dill seed)

1 slice onion

1/8 teaspoon celery seed

For the brine:

4 cups water

2 cups cider vinegar

1/2 cup Kosher salt

Method:

1. Sterilize jars and lids in a large pot of boiling water to cover for10 minutes. Using tongs, lift the jars and lids out of the hot water and place them on clean dishtowels on the kitchen counter.

2. Into each jar, as indicated above, place bay leaves, pickling spice, garlic, dill, onion and celery seed. Firmly pack tomatoes in each jar, to just below the fill line (the extruded line on the jar approximately 1/4-inch below the top of the glass). This can be tricky since the cherry tomatoes are so small. Don't skimp on the tomatoes and try to wedge them tightly in the jar to prevent shifting.

3. Bring the water, vinegar and salt to a boil. Pour the brine, still boiling, into the jars. The liquid should cover the solids--but only just cover them.

4. Wait 1-2 minutes to allow the brine to settle. If necessary, add a little more liquid to cover the tomatoes. Put on the tops and store for two weeks in the refrigerator or a cool, dark cupboard.

Note: The pickling spice I used came from Whole Foods and included mustard seed, cinnamon chips, allspice, dill seed, celery seed, bay leaf, mild chiles, cloves, caraway seed and ginger.

Peeking through the fence at the first bounty of the summer.

Books I recommend:

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This post is linked to:

Seasonal Sunday, Metamorphosis Monday, Mosaic Monday, Made by You Monday, This Week in My Garden and Outdoor Wednesdays