As I write this, I am tired and my feet hurt. What is the tie in with pickled radishes? I’m not sure, but I’m working on it. Let me have another sip of my Pimm’s Cup, and I will digress further.
I signed up for the GORUCK Challenge in Portland in September. GORUCK is a company that started out making backpacks or “rucks”, and has evolved into something quite a bit more than that. The owner wanted to test his packs in order to prove they were tough enough for our military. He got a bunch of folks together participate in an event patterned on Special Forces indoctrination to simulate the most brutal conditions possible. Those early events have evolved into something called the GORUCK Challenge, which is an 8-10ish hour event that covers better part of a marathon in distance with about 40 pounds of sand or bricks in your pack, working as a team to accomplish missions (carrying logs, covering a known distance in a given time, etc.) and push yourself beyond what you thought you could accomplish. Or as they call it: “Good Livin’.”
So, my feet hurt because I’ve been humping around the neighborhood with a sand filled backpack, engaging in some Good Livin’ of my own. The dogs have enjoyed the extra walks, and it sure is a bit sweatier than doing my morning cardio on the elliptical trainer.
Now back to radishes. Robyn has been on her game with the garden this year. These are photos from a few weeks ago, and while the radishes look good in this pic, they’re even more abundant now.
So, as part of our own Good Livin’ domestic program (which has also included preserved lemons, soap made from bacon grease, and sour cherry infused bourbon) we’ve put up some pickled radishes.
The recipe below is based on a recipe from Cookie and Kate, but I used what I had on hand:
- 1 bunch radishes
- 3/4 cup vinegar
- 3/4 cup water
- 3 tablespoons maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon coriander seeds
These are ‘fridge pickles’, meaning I didn’t actually can them in a hot water bath. I just boiled the vinegar, water, salt, and maple syrup to dissolve them and poured the lot over the radishes, pepper flakes, and coriander seeds. Screw on a lid and put ’em in the fridge…done. They are going to go on top of some beer braised short ribs tonight, and probably everything else I can think of over the next few weeks. I tripled the recipe above for the radishes I had on hand – you can see the delicious progression below. Now, go do some Good Livin’ of your own!