Spring Weekend Lady
She will send a picture of tulips to the group chat. By the wonderful Grace Farris. Her new book, See One, Do One, Teach One: the Art of Becoming a Doctor, comes out March 24.… Read more The post...
Konoly
I have never been a radish person but made these pickled radishes last fall when I was given a massive bag of fresh radishes from a friend. They are SO GOOD. Great crunch, flavor, color, with no bitterness that I sometimes get from radishes. I put them on EVERYTHING– avocado toast, ramen, tacos, wontons. I love having them on hand to dress up whatever I’m making. I’ve used the same brine on Serrano peppers, bok choy and thinly sliced carrots, it’s versatile and easy to memorize and the perfect way to enhance and preserve any produce you have on hand.
https://www.loveandlemons.com/quick-pickled-radishes/#wprm-recipe-container-56403
They also look beautiful in a jar (like pink jewels) and I love making extra to give to friends to take home with them.
