It was on a recent stop at the produce stand that I found these beautiful Watermelon Radishes. I had never had a Watermelon Radish before, so I decided to grab a couple and give them a try.
I was pleasantly surprised. They are not as harsh as a regular radish, they only have a slight peppery note to them and a nice crisp sweetness.
I decided to thinly slice them on the mandoline and then do a sweet and sour pickle. I ended up using them on the Bahn Mi sandwich sliders that I made for a catering event. The bright pink radishes added a brilliant pop of color and their crisp sweet and sour deliciousness were the perfect compliment to the sandwiches (recipe for the Bahn Mi sliders coming soon).
These Pickled Watermelon Radishes are so simple to make and a great addition to sandwiches, salads, vegetable trays and more. They are simply delicious on their own as well.
Quick Pickled Sweet and Sour Vegetables:
- 1 cup organic sugar
- 1 cup seasoned rice vinegar
- 1 cup water
- 1/2 teaspoon Kosher salt
- 3 cloves fresh garlic, peeled and cut in half
- 1/2 inch piece of fresh ginger, peeled and cut into slices
- Vegetables of your choice ( watermelon radish, carrots, cucumbers, cabbage, sweet peppers, etc..)
Place sugar, vinegar, water, salt, garlic and ginger in a saucepan. Bring to a boil, stir, then remove from heat. Let pickling mixture cool completely.
Place sliced vegetables of your choice in a glass bowl or jar and pour cooled liquid through strainer over vegetables. Toss to coat, then cover and let stand in the refrigerator for about an hour. Keep pickles stored in the refrigerator up to a week. But they probably won’t last that long!
I am really excited o have been nominated for the “One Lovely Blog Award” by a fellow blogger Reena! Reena has a beautiful blog with some of the most amazing looking food! And what a lovely and talented person. To check out her blog, click the link below.
I love being a part of this community and getting an opportunity to interact with fellow bloggers. When I first started this I never realized this would lead to such an amazing community of such talented people. Thank you!
- Each nominee must thank the person who nominated them and link their blog in their post.
- They must include the rules and add the blog award badge as an image.
- Must add 7 facts about themselves.
- Nominate 15 people to do the award!
7 facts about me:
- I love parties! and love to host them. Dinner parties, wine tasting parties, cocktail parties, BBQ’s, showers, birthdays, or any other reason to entertain and share yummy foods and drinks with friends and family.
- Summer is my season! I love summer activities. Swimming, hiking, biking anything fun in the outdoors in the sunshine! and Water parks!
- I don’t like spiders or snakes or anything creepy crawly or slithery
- Before going to Culinary School I worked as a Floral Designer making flower arrangements and designing window displays in a flower shop.
- I am a trivia geek. My brain is full of useless information!
- If I could live anywhere in the world it would most likely be on a tropical island in the Caribbean or a villa in Tuscany
- I don’t like organ meats, Liver Yuck!! But I do like pate’. Weird huh?
This one was really hard for me, as there are so many wonderful blogs out there. Here goes:
One of my favorite things for breakfast….. Uh, I mean one of my favorite “Healthy” things to have for breakfast are these yummy Greek yogurt, berry and granola parfait’s. (My most favorite would be a delicious French pastry and a Cappuccino!)
But seriously, these yogurt parfaits are super yummy.
The granola recipe, I found a few years back, in an issue of Food Network Magazine. I was reminded of it when a friend asked for my favorite granola recipe. Click on the link below for the recipe.
Coconut, Sour Cherry and Pistachio Granola
Once I have made the granola and let it cool, I then layer plain Greek yogurt (I like to use Fage) with a bit of honey added to it, fresh berries (raspberries and blueberries are my favorite but use whatever you like) and then top with the homemade granola.
These would be great served with Healthy Banana Blueberry Muffins (In a previous post).
I also use this granola in a cookie recipe from The Pioneer Woman, Ree Drummond. Click on the link below for cookie recipe.