my lavender blues

February 7, 2019

Quick Pickled Radish

Well this is awkward. Never thought I’d see the day where I’d begin to pay attention to this website and give it a long overdue bath.

Not just a quick on the go sponge bath, but like a full bring on the bath bomb and bubble it up type of bath.

BUT I DID IT. Not a crack or crevice was missed…


Maybe a bath isn’t the best comparison. But I cleaned up the site and stylized it a wee bit different. A tweak here, a tweak there. Something a little more on the profesh side. I actually don’t think I can say profesh if I’m trying to say this is a professional web page. But it’s different? Okay? okay.

Basically this new rearrange has allowed for an easier viewing portfolio page, as I’ve been more image focused then recipe focused (as of recent). However. I still am writing recipes for some magazines and so I’ll post those on here as the issues are published. And And I still collaborate with brands for food, lifestyle and product. So basically if you don’t see a recent blog post check out the portfolio page! I’ll constantly be updating those images probably almost daily dependent on what jobs I am currently working on (and how demanding they are).

Actuallyyyyy probably following me on instagram is the BEST way to totally know EVERYTHING about what’s going on. So check there as well.

Now that we’ve gotten the awkward explanation out of the way….

I’ve got a basic recipe, for a basic human, who likes better than basic things: Quick Pickled Radishes. 

I’ve basically been eating these a la carte on the reg this winter (because there is something wonderful about pickled vegetables when everything is no longer fresh). But also not all of us are fortunate to eat seasonally (ahmmmmm the options aren’t incredible in these parts of the country and my black thumb is also a problem) soooo I buy organic produce that’s available at the grocery store, no matter the season. And do a quick pickle.

Quick Pickled Radish
Prep time: 
Cook time: 
Total time: 
Quick pickled radishes are ready in minutes!
  • 1 bunch of radishes
  • ½ cup rice wine vinegar
  • ¼ cup apple cider vinegar
  • 2 tbsp honey
  • 1 tsp whole mustard seeds
  • 1 tbsp kosher salt
  1. Scrub your radishes clean and then trim and remove the stems.
  2. Next very carefully slice your radishes into paper thin medallions.
  3. In a small pot over medium heat add your vinegars and bring to a boil.
  4. Remove from heat and stir in the honey, mustard seeds and salt.
  5. Add your radishes and bring the liquid to almost room temperature.
  6. Pour entire mixture into a glass jar with a lid and store in fridge until ready to use (if not consuming immediately)






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