Chef Skylar Bush of The Park Cafe moved to Nasvhille from Gulf Shores, Alabama for a career in music. “It was the wrong place for me to move” he joked, insinuating he wasn’t good enough. Instead, he became a chef. Skylar appeared at our Edible Kitchen at The Sunday Market (artisan show) in April where he whipped up a quick aioli with duck eggs, pickled radishes and made his own Shawarma seasoning. All of this went into his lamb sliders, that also used fresh local lamb from the Ladies of the Lamb at the Nashville Farmers’ Market. With the abundance of radishes in May, we thought the pickled radishes were the perfect recipe to share. Put them on sandwiches, in salads, or on a charcuterie or cheese tray. Enjoy.
These quick and easy pickled radishes are out of this world and perfect on sandwiches, such as our Lamb Sliders that Skylar demonstrated at our The Edible Kitchen at The Sunday Market on April 8, 2018.
2/3 cup rice wine vinegar (Sklyar smokes his vinegar in a smoker for 30 minutes)
½ cup sugar
Fresh thyme
coarse salt
8-10 medium radishes, sliced thin on a mandoline
DIRECTIONS:
1. In a saucepan, bring all ingredients except the radishes to boil. Remove from heat, and pour liquid over radishes in a mason jar or glass storage container. Sit for 30 minutes. Best used within a few hours. Keep in refrigerator for up 3 days.