For the best flavor, serve them within 3–5 days. Always use a clean spoon when picking pickles out to avoid contamination. Occasionally, shaking the jar helps redistribute the flavors.

6 to 8 pickled radishes, see recipe below; The green yogurt sauce: 1 cup Greek yogurt or plain whole-fat yogurt; ¼ cup chopped chives, plus 2 tablespoons for garnish; ⅓ cup parsley, chopped; ...

2 bunches round, red radishes. 3 cups water. 1 cup white vinegar. 1/2 cup sugar. 2 tablespoons kosher salt. 4 garlic cloves. 2 Thai chiles, halved lengthwise ...

This recipe for dashi-pickled radishes was originally published on March 3, 2016 in the In Season column. It was provided by Savannah Sasser during her tenure as executive chef at Twain’s ...

Radishes are pink, pretty, and peppery! Try this colorful and crunchy spring vegetable in salads, appetizers, and side dishes. Radishes are pink, pretty, and peppery!

Taken from “Recipes to Reconnect”, edited by Anna Boglione, published by Octopus at £35. To buy from The Week Bookshop for £27.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk .

About this recipe . Danmuji is a sweet yellow radish pickle commonly found in Korean-Chinese cuisine. It’s a crucial element in Korean gimbap, and is a favorite banchan amongst Koreans.

“Why are you talking about radishes?” a friend asked when I told her about this article. “I hate radishes,” she proclaimed. “At least, I think I hate them.” And that’s exactly why I decided to focus ...