Fun with Pickles: Watermelon Radish, Daikon, Cabbage

A salad of kim chi and pickled watermelon radishes.

I've been feeling adventurous lately and have been experiencing with refrigerator pickles. It all started with watermelon radishes in our CSA box. I didn't know what they were or what to do with them so I looked online and found various food blogs suggesting they be pickled. We've also had an abundance of Napa cabbage and daikon. Growing weary of stir fry and soups, I decided to try making my own kim chi, a spicy version of pickled and fermented cabbage. The kim chi didn't meet my expectations, but the watermelon radish pickles, on the other hand, were the perfect balance of sweet and sour. Mixed together (top picture), they made for a tasty salad.

Green on the outside with a bright purple-pink starburst center, watermelon radishes have beautiful color that intensifies when pickled, making for a striking snack. Refrigerator pickle recipes suggest a wait time of 24 hours to 2 weeks for maximum flavor. After three tries, I can tell you that shorter soaking times net a milder pickle. So if you want a pickle that bites you back, wait at least three or four days before trying yours. If you don't, then start snacking the day after preparing them.

Watermelon Radish Pickles

Radishes in brine.

INGREDIENTS

• 3 large watermelon radishes (about 3 cups chopped)
• 1 cup rice vinegar
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar

Directions

• Peel the radishes and cut into disks or sticks (or a combo of the two) about a quarter-inch thick.
• In a separate bowl, combine the rice vinegar, salt and sugar until dissolved.
• Fill pint-size jars (or resealable plastic bags) with the radishes. Pour the liquid over the radishes, cover with lids and shake to ensure even mixing.
• Refrigerate at least 24 hours before enjoying. The pickles will last about a month in the fridge.
• Variations: Combine the radishes with green or sweet onions for variety; add a dash of crushed red pepper for a little kick.

Oatmeal Muffins

Oatmeal muffin with dried cranberries.

Breakfast is the most important meal of the day, but between getting ready for work and school, it can also be the easiest to skip. That's where these muffins come in. Easy to make the night before, they ensure you send everyone in the family away with a hearty breakfast. These also freeze really well and make for a hot breakfast after 45 seconds in the microwave. The key here is to not overbake the muffins. Pull them from the oven when they seem just shy of being done. They will cool to perfection. If you bake until an inserted knife comes clean, you will end up with dry hockey pucks that nobody wants to eat.

My standard recipe is to add 1/4 cup of sliced almonds and 1/2 cup of orange-flavored dried cranberries. Other popular variations include: 1/2 cup frozen blueberries; 1/2 cup chopped fresh apple and 1/2 cup diced dried apricots; and 1/2 cup dried cranberries and 1/4 cup dark chocolate chips.

Oatmeal Muffins

Makes 12-16 muffins

Dry Ingredients

Oatmeal muffin with fresh apple
and dried apricot.

• 3 cups quick-cooking oats
• 1 cup almond meal
• 1 cup packed brown sugar or turbinado sugar
• 2.5 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon

Wet Ingredients

• 1 tsp vanilla
• 3 "flax eggs"
• 1 cup unsweetened almond milk
• 1/2 cup applesauce (pumpkin puree or mashed banana also works)

Optional

• Dried or fresh fruit (1/2 cup dried cranberries; fresh or frozen fruit works well too)
• Nuts (slivered almonds, chopped walnuts)

Instructions

1. Make 3 "flax eggs" by whisking together 3 tablepoons of ground flaxseed with 9 tablespoons of warm water (1/4 cup + 1 tablespoon water). Store in refrigerator while assembling remaining ingredients (at least 15 minutes).
2. Mix together the dry ingredients in a large mixing bowl
3. In a separate bowl, mix the wet ingredients until blended well
4. Slowly stir dry ingredients into the mixed wet ingredients.
5. Stir in any optional ingredients such as dried/fresh fruit or nuts. Allow mixture to rest.
6. Line muffin tin with paper liners or grease with cooking spray or coconut oil.
7. Spoon mixture into muffin tin, packing until level with rim.
8. Bake at 350 degrees for 30 minutes.
9. Cool on wire rack. Serve solo or with coconut oil.