5 quick facts about radishes:
- Radishes are a root vegetable that come in several different colors and are a cousin to cabbage.
- Very good source of disease-fighting and immune-boosting vitamin C.
- Contains antibacterial and antifungal properties.
- Contains a unique phytochemical called indoles which promotes detoxification.
- Contains powerful antioxidant/flavonoids that fight against cancer and aid in healthy liver & kidney function.
Garlic Roasted Radishes
1 lb. radishes, ends trimmed and halved
1 Tbsp. melted ghee or butter (may sub coconut oil or avocado oil)
1/2 tsp. sea salt
1/4 tsp. pepper
2–3 garlic cloves, finely minced
1/4 tsp. dried parsley, dried chives or dried dill
Preheat oven to 425℉.
In a bowl, combine the radishes, melted ghee or butter, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting.
Spread radishes out in a large 9×13-inch baking dish. Don’t over crowd.
Bake for 20-25 minutes, tossing every 10 or so minutes. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.
Optional: Serve with a side of ranch for dipping or drizzling on top and garnish with parsley, dill or chives.
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Easy Pickled Radishes
1 bunch radishes about a 1/2-pound, stem and root ends removed and cut into 1/8-inch slices
1/2 cup white or apple cider vinegar 5% acidity
1/2 cup sugar
1/4 cup water
1 teaspoon salt
1 teaspoon mustard seeds
1/2 teaspoon ground black pepper
1 bay leaf
1/2 teaspoon dried crushed red pepper optional
Sterilize jar and lid by immersing in boiling water for at least 10 minutes.
Place radishes in the hot, sterilized 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan
Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight. Let cool on a wire rack (about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.
- 10 pounds fresh small beets, stems removed
- 2 cups white sugar
- 1 tablespoon pickling salt
- 1 quart white vinegar
- 1/4 cup whole cloves
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each hot, sterilized 1-pint jar with beets and add several whole cloves to each jar.
In a large enameled saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.