I almost forgot about these fantastic pickled radishes I made the other night. They didn’t take more than 1/2 an hour to pickle, since I sliced the radishes in 1/4″ slices. I love pickled things and these were a nice addition to my Japanese dinner the other night. By this afternoon’s lunch, they were all totally pink and still delicious, albeit a bit more pickled!
Quick Pickled Radishes
- 1 bunch of radishes, trimmed
- 1 tsp kosher or other coarse salt
- 1/2 cup rice vinegar
- 3 Tbs sugar
- 1/4 tsp salt
- 1 slice of kombu, 1" square I had none so left this out
- Wash the radishes and trim the ends. Slice into quarters and put in a ceramic or glass (non reactive) bowl. Sprinkle with the salt, rub it in a bit, and let sit for 5 minutes or so. You will see some moisture, "sweat". Toss, press and squeeze the radishes to get rid of excess moisture, then rinse under running water to remove the excess salt. Squeeze dry again and put back in the bowl.
- Mix the sweet and sour sauce together and pour over the vegetables. In just half an hour, you'll have a nice lightly pickled radish.
If you let these sit overnight, in the fridge, the whole sauce becomes bright pink, as do all the radish pieces. The flavor is more intense and the texture changed. They are delicious if you like pickled things!