Pickled radishes are unlikely to replace cornichons as the most popular pickle in France with a sandwich. But they’re great alongside a fatty hunk of French pâté, or slivered and strewn over a steaming bowl of Korean Bibimbap for lunch or dinner.
Quick winter pickles can satisfy the desire for crunch and put a new, fresh taste on your plate. Year round, Chicagoans embrace giardiniera, a satisfying mix of cauliflower, carrots and peppers that are brined, then marinated in a zesty dressing.
Tavernita's Ryan Poli poaches the fennel in olive oil and fragrant spices, brings the mixture to a simmer, then turns the heat off. A last-minute addition of red wine vinegar brings an acidic element to the licorice-flavored vegetable.