Bread and Butter Radishes
2 bunches red radishes
1 small onion or 3 spring onions, thinly sliced
1/2 cup white wine vinegar
1/4 cup sugar
1/4 cup water
2 tsp salt
1/2 tsp yellow mustard seeds
1/2 tsp whole black peppercorns
Rinse radishes, remove green tops, and slice thinly. Place onions and radishes in a heatproof glass container.
Whisk together remaining ingredients in a small saucepan. Place on medium heat, bring to a boil, and simmer 5-7 minutes.
Remove pan from heat and cool about 5 minutes. Pour liquid over radishes and onions. Let stand for about 30 minutes.
Cover container and refrigerate.
These are great on sandwiches, antipasto or relish trays, with cheese, or as a tasty snack.
The recipe would probably work well with turnips, daikon, carrots, or other crisp root vegetables that you would normally eat raw.
Adapted from a recipe card found on the table at Native Foods Cafe, a chain of vegan restaurants.