Quick Radish Pickles
- Ready In:
- 2hrs 5mins
- Ingredients:
- 8
- Yields:
-
2 cups
ingredients
- 3⁄4 lb radish (about 2 bunches)
- 1 tablespoon kosher salt plus 1/4 tsp kosher salt
- water
- ice
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon black peppercorns
- 3⁄4 cup rice vinegar
- 1 tablespoon sugar
directions
- Trim the tops and tails of the radishes; quarter radishes lengthwise.
- In a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.
- Add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.
- Meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.
- Add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.
- Remove from heat and allow to cool until warm to the touch.
- Rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.
- Seal tightly and store in the refrigerator for at least one day to mature.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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