It always curious to me when I see French breakfast radishes in the states. I know that’s the name for them, according to seed packets and so forth. But I’ve never seen anyone in France eat radishes for breakfast.
Yes, the French do eat a lot of radishes. (In fact, they were one of the first things I wrote about on the site after I arrived in Paris.) And with good reason: their radishes are excellent. Radishes in France (the ones referred to as ‘breakfast radishes’ elsewhere) are two-toned numbers, glowing red at the stem end, and ruddy white by their thread-like roots.
Americans, and people in other countries, like radishes too, including daikons and black radishes. All are good candidates for pickling.
You don’t need to do too much to radishes to pickle them. Just slice them however thick you want; I like them about as thick as two coins pressed together. Then pour a quick brine over them. You can eat them as soon as they cool down, although I like to wait until the next day, as they get crunchier and the flavor of the vinegar mellows a bit. Sometimes I add a chile pepper to give them a bit of zip.
Roasted Radishes (White On Rice Couple)
Pesto with Radish Greens (Delicious Days)
Radish Leaf Pesto (Chocolate & Zucchini)
Radish Leaf Soup (Vegan Visitor)
Butter-Braised Radishes with Snow Peas (Rhulman)
Radish Salad with Anchovy Sauce (Food 52)