Did I mention that it is radish season?

Yeah, radishes.

They got a season + it just so happens to be right now. 

Perhaps I should say that they are at their peak right now.

I mean we’ve had em for a while–well, since about last October. 

Okay so let’s be real. 

Nobody really gives a shit about radishes.

Often times they lack the spice that make them oh so nice. 

They either taste like nothing at all. Or…

Or they are so dang hot + bitter they ain’t worth feedin’ to the pigs. 

Or. You don’t really give a shit about a radish right now because someone has taken shit off your porch that ain’t theirs. 

I would say that I am about as hot and bitter as one of those radishes right now.

So if y'all happen to have a pound of radishes and/or carrots lying the fridge then this recipe is for you.

Or if y'all are hot–just full of piss + vinegar then these.

These here pickled carrots and radishes are definitely for you. 

Pickled French Breakfast Radishes + Carrots

Lucky for y'all it is a quick/refrigerator pickle and lasts 4 to 6 weeks.

Prep time: 25 mins

Cook time: no cooking involved, y'all! Allow em to soak over night.

Yield: 1 quart jar 

What y'all will need: 

1 lb carrots, peeled + sliced

1 lb radishes, tops removed + sliced

1 spring onion, sliced.

6 cloves garlic, peeled.

4 tsp salt

1 tsp fennel seed

1 tsp cumin seed

1 tsp whole black peppercorns

½ cup granulated sugar plus 2 tsp sugar

1 ¼ cups apple cider vinegar

1 ¼ cups warm water

In a large mixing bowl toss your peeled carrots, radishes, sliced onions, garlic together. Next add 2 tsp sugar and 4 tsp salt until well combined. Y'all will continue to toss the radishes + carrots until they begin to soften and bend in half instead of snapping and breaking.

Now y'all grab a colander and rinse your radishes + carrots. 

In a medium mixing bowl whisk together ½ cup sugar, warm water + vinegar until dissolved. 

Grab your quart size Ball jar and add the fennel, cumin, + black peppercorns. Next, start adding in your radishes + carrots. Y'all got to pack em in there. Nice + tight. 

Slowly ladel/funnel/pour the pickling liquid over the radishes + carrots. 

Screw down that lid nice + tight.

Give them a good shake. You know just cause.

Now allow those bad boys to marinate over night before bustin’ into them. 

Et volia.

You got a radish you can get into. 

Put em on pork. Goes great with a poached egg. 

FIsh tacos … I think y'all get the picture.  

Y'all can steal err. .  I mean save them/the recipe for later.