Make radish tzatsiki, a Greek yogurt and radish dip: Grate 1 bunch radishes, and combine with 1 cup greek yogurt, 1 minced garlic clove, a pinch of organic granulated sugar and white vinegar, dill, and kosher salt and freshly pepper to taste. Use it as a dip for toasted country bread or crudités, crackers, or chips.
Make REALLY quick radish pickles: Thinly slice 1 bunch radishes, and combine with 1/2 cup red wine vinegar, 1/2 cup water, 1 tablespoon organic granulated sugar, and 2 teaspoons kosher salt. Refrigerate 15 minutes, and then eat them however you like. They’re great with fresh goat cheese on toast or if used as a garnish for tacos.
Treat them like crackers: Top small globe radishes or French breakfast radishes with butter and salt, or cream cheese, chives, salt, pepper, and then eat!
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