I grew a bumper crop of German black radishes this year. My initial excitement was tempered a bit when I tasted one and it was so pungent I could barely get it down, almost like horseradish or wasabi. But, after our first frost here in Portland, they've sweetened up quite a lot; now they're much milder, more like a turnip. I'm trying to take advantage of them now, in their sweet spot between searingly hot and woody-cored. This pickle is not only crisp and delicious, but also visually striking, especially if you leave the black skins on to contrast with the creamy white interior and vibrant peel of the smaller red radishes. These are delicious on sandwiches, with drinks, or chopped up on a bowl of warm, spicy Japanese curry.

Share: