Radish Refrigerator Pickles

July 7th, 2010 / comments 5

Lynda was our first houseguest when Charles and I moved to Vermont. It was our first November in Vermont and we were naïve flatlanders learning about wood stoves, wells and cows everywhere.

cow c egbert Radish Refrigerator Pickles

Lynda had been living in the Northeast Kingdom for ten years and was an old Vermont hand. At breakfast on Saturday morning, she suggested that we go to the Red Flannel Hash supper at the Woodstock Unitarian Universalist Church that evening. I assumed that red flannel was the dress code because I had been told that it was important to be visible to hunters when walking in the woods and I was pretty sure that it was hunting season. Lynda patiently explained that red flannel was a type of hash and that I could wear whatever I chose. It was at that dinner that I learned how important pickles could be.

We sat at a long table with seven strangers and were served plates piled high with hash and a scoop of baked beans. Red flannel hash, an amazing magenta really, is a mixture of ground beets, potatoes, cabbage and corned beef. Along with bread and butter, there was a bowl of pickles in the center of our table. Red flannel hash is an acquired taste – one I hadn’t acquired. I did my best with it and used a chunk of crispy, sweet/sour pickle as a chaser after each forkful. I soon gave up on the hash and focused on the pickles, commenting with delight on their flavor each time that I asked that the (much too small) bowl be refilled. As pie was served I was introduced to the woman sitting at the end of the table. Her name was Alice and her hazel eyes sparkled as she told me that she had made all of the pickles for the supper.

pt v radishes c egbert Radish Refrigerator Pickles

You can download a label for your pickles here.

Although I don’t make red flannel hash, I make pickles of all sorts. Rather than preserving quarts of cucumbers with vinegar and dill, I make small quantities of refrigerator pickles with vegetables and fruits that are in season. Refrigerator pickles are ready to eat in six hours, require no cooking, do not need to be heat processed and the possible combinations are limited only by the varieties of vinegar, sugar, herbs and spices in the pantry. I made four different kinds of pickles to take to a fourth of July picnic. Here’s how I did it:

… read more

CSA – Week 5

May 24th, 2010 / Comments 0

This weeks bag had eggs, radishes, spicy greens, spinach, granola and asparagus.

CSA week 5 CSA   Week 5

Fresh radishes mean radish sandwiches. Here’s a link to the post.

Market Patchwork – Ortigia – Siracusa – Sicilia

March 6th, 2010 / Comments 1

I wanted to share this market patch work.

market patchwork 4x Market Patchwork   Ortigia   Siracusa   Sicilia

A feast for your eyes with love from me to you.


Radish Sandwich – Never Doubt the French

May 30th, 2009 / comments 5

The farmer’s market was full of shoppers, seedlings, flowers, cookies and even some vegetables.

Radish++wc+01 Radish Sandwich   Never Doubt the French

The multicolored radishes from Kevin & Laura Channell of Your Farm in Fairlee, Vermont were irresistable. I’ve known about radish sandwiches for years, today was the day to try one.

radish+easter+egg+01 Radish Sandwich   Never Doubt the French

This classic French sandwich is usually made with a baguette, unsalted butter and sliced radishes. I decided to use thinly sliced walnut sage bread from Umpleby’s. (Rosie can’t figure out why the bread board is on the grass in the garden. Luckily, she has the self control required of a food blogger’s dog.)

rosie+bread+02 Radish Sandwich   Never Doubt the French


radish+sdw+03 Radish Sandwich   Never Doubt the French

Back to the assembly details – after slicing the bread and radishes, I buttered the bread generously with unsalted, homemade butter, see Butter in the Kitchen post, arranged the radishes on top and enjoyed a delicate, delicious lunch in the garden with Rosie.

radish+sandwich+01 Radish Sandwich   Never Doubt the French
She enjoyed the crusty heel of the loaf of bread.

To receive an email notification of my next post, click here and subscribe to the newsletter from Carol’s Kitchen. >> Print This Post <<

Where Am I?

You are currently browsing entries tagged with radish at Vermont food from a country kitchen – Carol Egbert.