pickled radish

This recipe is a fresh pickle that you can make little batches of based on what you have on hand. Flavor it however you like and adjust salt and sweet to your taste. I like to make this mostly with daikon radish, but you could do cucumber, carrot, peppers… whatever. These can last up to a month in the fridge but I usually like to eat them within a week or two.

INGREDIENTS

Brine:

1/4 cup white vinegar

1/4 cup rice wine vinegar

1/2 cup hot water

1/2 cup sugar

+

1 daikon radish

or

1-2 cups of sliced veggies

1-2 garlic cloves

optional- add dried or fresh chilies, herbs, seasonings

MAKE PICKLES

Cut your radish into whatever shape you like, I do half moons but you could go round, cubed, whatever you dig. Add to a bowl and sprinkle with a few big pinches of salt and let them sit for 20 minutes. While you wait for that make your brine.

Add sugar, vinegars and water to a bowl and mix until sugar is dissolved. Add this to a jar or container (I’ve even done this in a ziplock bag). Toss in your garlic.

After 20 minutes drain and rinse your daikon and add to the brine. I don’t worry too much about drying them off since they’re just going back into a liquid.

Let them sit in your fridge for at least a few hours, but I like them best the next day.

Toss them on sandwiches, or eat as a side dish or garnish. I like them on toast with butter or vegan mayo, I know that might sound weird. Also great on avocado toast, rice bowls and tacos.