Happy Sunday evening everyone. What a weekend, eh? If you joined the 3 million people who participated in women’s marches across the nation on Saturday, then rock on!! Saturday morning after yoga and the farmers’ market I found myself quite anxious and on the fence about the idea of attending our local march here in Raleigh, NC. I wained back and forth on whether to attend or not and final came to the conclusion that what I really needed was some alone time in the woods. I don’t know about you, but trail running through the trees not only helps clear my head, but also makes me feel like an outdoorsy badass! Five miles later, and one hell of a sore knee (I’ve had IT band problems for years), the fog began to lift and I felt much better.
Ever try to pass up beautifully arranged flowers AND adorable lady farmers? Impossible, right?! I decided to support local pink this weekend by picking up a couple pounds of tiny radishes from Bluebird Meadows. A Durham based farm, Bluebird Meadows’ is known for their specialty cut flowers, fruits, and vegetables. Wanting to preserve the color and crisp of these tiny root veggies, I threw together a quick pickled radish with some thai basil that I found at the new Hmart, plenty of lime, fresh garlic, and some black onion seeds. Weird combo? Yup!
- 2lbs radishes (cleaned, stems and tails removed)
- 1/2 oz of thai basil (sliced into 1/4inch ribbons)
- 2 limes
- 3 garlic cloves (sliced)
- 2 cups white vinegar
- 1 cup water
- 1-1/2 Tbsp kosher/pickling salt
- 1/2 tsp onion seed
- Wash pint jars and lids with warm soapy water.
- Half each of the radishes.
- Juice 1 lime (reserve). Slice the other into 1/4 inch rings.
- In a medium-sized, non-reactive pot, combine vinegar, water, salt, fresh basil, onion seeds, and garlic slices. Bring to just a boil. Reduce heat and simmer for 5 minutes.
- Divide lime juice between jars. Add a slice of lime to the bottom of each jar. Top limes with radish halves, add another lime halfway through.
- Ladle vinegar brine and ingredients over radishes leaving 1/4 inch headspace.
- Cap with plastic lids and let pickle in fridge for at least 4 hours before consuming.