We are lucky enough to have a tiny balcony garden at the back of our equally as tiny home in Bronte. We have a small garden with a couple of big, beautiful olive trees too. Apparently a mystery man comes round to pick all the olives to marinate and brine, but so far the only things picking them are the hungry cockatoos.
We
live in a shared apartment block with some other interesting characters.
There's the grumpy key-cutter handyman downstairs with the broken foot, Tom, a
lovely grey haired, vegetarian next door who feeds me life wisdom while I hang
out the washing, and the staff of a nail salon along with their naughty, messy
kids. It's a motley crew, but it works.
When
we moved in a couple of months ago there was a cluster of pots on our balcony
filled with dreary looking remnants of plants that were. We got rid of the
duds, planted some seeds, watered them lovingly every day and now we have a
range of herbs and veggies on our doorstep.
The
growing has been temperamental. Some things work really well (hello basil!) and
others have failed miserably. Who knew patty pan squash plants grew to be so
damn big and inconvenient.
An
ongoing war with caterpillars and snails means a beautiful broccoli seedling
can turn into a twiggy stem overnight. As the CEO of a grade four caterpillar
club in primary school, I outright refuse to kill the beautiful silky
creatures. That's Hugo's job.
One
veg that has flourished is the good ol' radish. It must love our salty sun or
something because we can't seem to eat them all. With autumn well and truly
settling in, we decided to pull them all out to make way for some new
seedlings. Ever since I made these quick pickled beetroots awhile back, I've
always been looking for new veg to pickle since the beetroots are now a staple
in my fridge.
So
here's a pickled radish recipe for you, if ever you find yourself in a
situation of radish overload. I'm sure this basic recipe would work well with
any veg too!
Pickled Radishes
Makes 1 big jar
2 cups finely sliced radish
1/4 red onion, thinly sliced
1 teaspoon whole black peppercorns
1 teaspoon caraway seeds
1 teaspoon cumin seeds
Sea salt flakes
1/4 cup apple cider vinegar
1/4 cup water
1/2 cup raw sugar
In a bowl place the radishes, onion, peppercorns, caraway and cumin
seeds and sea salt. Combine apple cider vinegar, water and sugar in a pouring
jug and stir until sugar has dissolved. Place radish into a medium sized mason
jar. Pour over the pickling liquid, out the lid on and whack in the fridge. I'd
recommend letting these radishes pickle for at least a week before eating but
if you can't resist, go for it.
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