Pickled Radishes

  Posted on July 21, 2011  by Leslie Blythe  No comments

The high nutritional value of radishes…

Radishes are a member of the Brassicaceae family – also known as cruciferous vegetables. Related to broccoli, cauliflower, and Brussels sprouts, the nutritional value of radishes is relatively high, especially when the whole plant is consumed. The tangy flavor of all types of radishes are due to the mustard oil found in cruciferous plants. Radish varieties come in an array of colors and sizes. They can be red, pink, black, purple, or white.

Radishes, like other cruciferous vegetables, are high in vitamin C, which is the primary cancer-preventing antioxidant agent. One cup of the root supplies twenty-five percent of the daily recommended amount. Radish greens have six times the amount of vitamin C found in the root, as well as a significant amount of calcium, iron, and thiamine. These vegetables are also good sources of folic acid, potassium, and the trace mineral molybdenum. Molybdenum is thought to be involved in nervous system development, kidney function, and energy production at the cellular level.

Radishes are also a wonderful food for weight loss. Eating radishes actually makes you feel full because they are high in roughage and water. If you are on a diet, the high nutritional content, combined with the low calories, makes radishes excellent additions to light foods that could use the extra kick.

Pickled Radishes

Makes 1 half pint

6 radishes, sliced very thin (1 heaping cup)
1 large shallot cut into eighths
½ cup vinegar
½ cup sugar
½ tsp salt

Place the vinegar, sugar and salt in a small pot and heat over a medium low heat, stirring until the sugar dissolves. Add the radishes and shallots. Heat until the vinegar just begins to boil, and then remove from heat.

Pack into a sterilized half pint jar and refrigerate. Allow the radishes to cure one week before serving. You may have a little extra vinegar. I saved mine and used it in salad dressing.