I pickled some radishes a few days ago because I love radishes.

>>8198179
>not just eating them

they're pretty and crunchy and flavorful so they make a good garnish. Same with pickled red onion. Make sure you use red wine for that too, ya heard?

This is kinda one of those things you gotta trust you'll find a place for. They last so it's no hurry.

>>8198179
Tonnes really, I find anything with a strong or smokey taste benefits from them, they clean your pallet nicely. Salads and fish works well.

>>8198185
I'm not much of a snacks person but I've had a few of them. I want to use them within a meal though.

>>8198193
Red wine in the pickling juice?

>>8198194
Yeah I can imagine them working in salads and with bbq-ish food. Maybe with stews as well.

>>8198266
Can't help but think they'll just get lost in a stew. I do them in a salad with some bresaola, black olives, arugala and some good olive oil, lemon juice, salt, pepper and a bit of parmesan.

>>8198266
sorry red wine vinegar
but I mean, it's pickling, you can do what you want

>>8198284
I was thinking as a side with the stew. Like if you have a stew and rice or w/e. Stew might not be the word, I might be getting rused by google translate.

>>8198300
I'll look into it. I've never pickled before this batch of radishes. Just testing my way forward.

>>8198284
I like you, anon.

>>8198266
>Yeah I can imagine them working in salads and with bbq-ish food
You can thinly slice or julienne them and use them in coleslaw

>>8198179
I enjoy them in pozole and as a taco side snack or topping.

>>708532170
This is an amazing radish recipe. You'll want to do this every time you have radishes.

https://youtu.be/7ZSpUM2HRbA

If you want, I can write the recipe out for you to make it easier to follow.

>>8198759
why what did I do?

>>8200753
Bresaoloa and black olives is the best thing ever.