These crisp little sweet-hot-tangy pickles are easy to make and are ready to eat the next day. The red radish skins turn the brine a lovely pink, and as each day passes, the flavors deepen.
Yields 1 pint
Prep time: 15 to 20 minutes
Pickling time: at least 8 hours
¾ cup rice vinegar
1 tablespoon salt
3 tablespoons sugar
¼ teaspoon crushed red pepper flakes
1 cup sliced red globe radishes (¼-inch-thick rounds)
1 cup sliced white globe radishes (¼-inch-thick rounds)
1 tablespoon peeled and slivered fresh ginger
2 or 3 garlic cloves, sliced
In a small saucepan, bring the vinegar, salt, sugar, and red pepper flakes to a simmer, stirring to dissolve the salt and sugar. Set aside to cool.
Spread the radish slices between paper towels and press lightly to absorb some of the moisture.
Layer the radish slices, ginger, and garlic in a clean pint jar with a lid, packing them densely by shaking the jar and lightly tapping it on a hard surface. Set aside.
When the vinegar mixture is tepid, pour it over the radish mix, topping off with water if needed to cover the radishes. You may need to press down on the radishes to submerge them. Cap the jar and refrigerate for at least 8 hours before serving.
Stored in the refrigerator, these pickles will keep for a month.
Substitute daikon radish for white globe radishes. If the daikon is large, cut it in half lengthwise and then slice into ¼-inch-thick half-moons.
Enjoy these pickles for picnics, with appetizers, or as a condiment with Indian and Asian dishes.