tailgating

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01 5M er e d it h C o r p or a t i on

pickles to relish

Pickled anything and everything is hot right now, so we had to share our favorite special-occasion pickled goodies for football season.

WHAT YOU NEED

8 ounces radishes

1 small red onion, cut into thin wedges
and separated
½ cup white vinegar
½ cup sugar

1½ teaspoons salt

6 6-inch stems fresh dill weed

1 tablespoon whole pink peppercorns or whole black peppercorns

1. The day before: Thoroughly wash radishes. Slice radishes by hand or use the slicing blade of a food processor. (You should have about 2 cups sliced radishes.) Place radish slices and onion in a 1-quart glass jar. In a bowl stir together vinegar, sugar, and salt until sugar dissolves. Pour mixture over radishes and onion. Add dill weed and peppercorns. Cover and refrigerate overnight. (Radish mixture will have a pungent aroma.)

2. Tailgate day: Tote radishes in an insulated cooler with ice packs. Makes 2 cups.

Must-have equipment: an insulated cooler with ice packs.

PER 2-tabLESPooN SERVING: 31 cal., 0 g fat, 0 mg chol., 224 mg sodium, 7 g carbo., 0 g fiber, 0 g pro.

WHAT YOU NEED

3½ pounds medium red, purple, and/or green plums

2 medium red onions

2 cups red wine vinegar

2 cups water

2½ cups sugar

2 3- to 4-inch cinnamon sticks 8 whole allspice

4 whole cloves

2 star anise pods ½ teaspoon salt

1. The day before: Pit plums and cut fruit in half. Remove root and stem ends from onions; halve onions lengthwise and slice ½ inch thick. Transfer plums and onions to five 1-pint glass jars with lids or one 10-cup glass jar with a lid.

In a large saucepan combine vinegar and the water. Stir in sugar, spices, and salt. Bring to boiling, stirring until sugar dissolves. Pour hot mixture over plums and onions. Let cool to room temperature, uncovered, about 1 hour. When mixture is cooled, cover and refrigerate overnight.