Farmacy And Pickling
Quick Pickled Sweet ‘n Spicy Radishes
Deliciously tangy in just a few hours and scrumptiously served with the barbecue platter of your choice.
Ingreadient
- 1 to 2 bunches of large radishes, leaves removed
- 1 cup black rice vinegar (or seasoned rice vinegar)
- 1 cup white wine vinegar
- 2 cups water
- 1 cup sugar
- 1 tablespoon pickling salt
Direction
- Thoroughly wash and scrub your radishes. Remove the leaves and save them for a salad or a soup.
- Using a mandoline, slice the radishes into paper thin slices. (If using smaller radishes, you can simply halve or quarter them.)
- In a medium bowl, whisk together the black rice vinegar, white wine vinegar, water, sugar and salt until the sugar is fully dissolved.
- Pack the radishes tightly into jars, and pour the vinegar mixture over all the slices so they’re completely submerged.
- Let the radishes pickle at room temperature for at least three hours.
- Thin slices will be pickled the same day, while halves or quarters should be pickled a day ahead for the best flavor.
