The last time I hosted a party, I bought a daikon radish because it looked intriguing. I cut it up for my veggie tray, and there it sat. Probably 20 people passed it by. It sat untouched in my fridge for weeks after the party, until I finally threw it out. I guess we just aren't radish people. So lately I have had radishes on the brain, and I see this funny commercial. That pretty much sums it up.
I just wanted to make this quick and easy to grow crop edible. So began my quest for palatable radishes. I found a few old recipes for radish spreads, but they did little to mask the burn. My husband still wouldn't touch it. Finally, I stumbled across the concept of pickling radishes. I had a typical surplus of radishes, so I thought I would give it a try. I tested out some recipes, and found pickling radishes, in my opinion, is a huge improvement from eating them fresh. That radish "spiciness" is pretty much eliminated. Here are the winners of the recipes I tried.
Both recipes are fast and use simple ingredients, always a plus in my household. These were both hubby and my favorite. Slightly spicy from the red pepper flakes, and I like them sliced thin. This was the other winner-you must love garlic for these though! Whether you love or hate radishes if you try pickling them I think you'll be hooked.