mastering the art of pickling has been on my bucket list for nearly two years now. but, i'm not the most patient person in the world, so i've settled for quick pickle recipes as kinda, sorta checking this skill off my list. also, until i move out of my one bedroom apartment, i have a feeling space will continue to hold me back from shelves and shelves of pickled and preserved foods...le sigh.
so, what is quick pickling? it's a super simple shortcut to getting the tang, brine and crunch we love in pickled foods, but doing it in just a few hours. starting to quick pickle is a slippery slope, though, so don't say i didn't warn you. once i learned how to do red onions (thanks, bon appetit!), next it was multicolored carrots...then it was cauliflower...then it was radishes. i couldn't look at crunchy vegetable without instantly becoming a portlandia episode of "we can pickle that!" irl.
all you need on hand is the vegetable of your choice (in this case, radishes), a vinegar, such as white or apple cider vinegar, your preferred spices/herbs and white sugar. for my herb/spice mix, i really like ball's mixed pickling spice, which will only set you back about $4 and makes this process even quicker. i really like ginger for pickled carrots, for example, but use no spices/herbs at all for pickled red onion. the complexity and flavor is totally up to you, and thekitchn has a great guide to some flavor combinations.
recipes range from calling for a few days until quick pickles are ready to just 20 minutes. for this sandwich, i let the radishes sit for about 5 hours, but i think ideally you should wait at least 24 hours to really let the vinegar do its magic. you'll be rewarded with a hot pink bounty of veggies.
to complement the peppery radishes, i've layered cumin- and garlic-roasted sweet potato rounds, smooth hummus, coarse dijon mustard and fresh spinach. if you have extra hummus on hand, you can use it as a dip for the pickled radishes, as well as the sweet potato rounds if you crisp them up a bit longer in the oven.
all in all, this sandwich is bursting with flavor and color, and makes for a wonderful lunchtime toast. it's also a testament to DIY cooking, as nearly every single element of this sandwich was homemade - from the bread to the picked radishes, and everything in between. short of growing the spinach and making the mustard yourself, there's a lot of homemade pride packed into each layer.
quick pickle radish, sweet potato and hummus sandwich
makes two sandwiches or four toasts
what you'll need:
for quick pickle radish:
1 cup white vinegar
1 tbsp pickling spices
1/3 cup white sugar
6-7 radishes, thinly sliced (8 oz)
for sweet potato rounds:
2 large sweet potatoes, thinly sliced into rounds
2 tbsp extra virgin olive oil
1 tsp cumin
1/2 tsp crushed garlic
kosher salt, to taste
black pepper, to taste
for rest of sandwich/toast:
4 slices of good bread (stacked for sandwich, open face for toast)
1/2 cup fresh spinach
1/2 cup hummus, store-bought or homemade recipe here
4 tbsp coarse dijon mustard
2 tbsp extra virgin olive oil
what you'll do:
to prepare quick pickle radishes:
- to make pickling liquid, pour 1 cup water, white vinegar, pickling spices and sugar into small saucepan. over medium heat, whisk until sugar dissolves.
- pour pickling liquid into clean glass jar over radishes. let sit on counter until cool, then move to fridge to rest for at least 5 hours.
to prepare sweet potato rounds:
- in a large sauce pan, dump in sweet potatoes rounds and cover with water. heat water to 160° fahrenheit. keep this heat consistent as you cover and set aside for 1 hour.
- while sweet potatoes rest in water, place oven rack in upper middle positions. preheat oven to 400° fahrenheit. drain sweet potatoes, then pour into large bowl. toss with extra virgin olive oil, crushed garlic, cumin and kosher salt and black pepper, adjusting for taste.
- pour sweet potatoes across a baking sheet in single layer and roast until bottom side is browned, about 30 minutes. remove from oven and carefully flip each sweet potato round to the other side. place back in oven and roast for about 15-20 more minutes.
- remove from oven and let cool.
to assemble sandwich/toasts:
- lightly toast all four slices of bread in a pan or cast iron skillet with extra virgin olive oil. toast until golden brown. remove from cast iron skillet, and layer hummus, coarse dijon mustard, spinach, sweet potato rounds and pickled radishes. layer on all four slices for toasts, or on just two slices for sandwiches.