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This snappy refrigerator pickle comes together in just a few minutes and needs only a rest of half an hour before it’s ready for crunching. It works equally well with any variety of radish (including Daikon). It’s also good made with thinly sliced carrot or young turnips.
Wash radishes well. Trim roots and stems and thinly slice on a mandoline, hand-held slicer or on the thinnest blade for your food processor.
Combine vinegar, water, sugar, salt, and ginger in a small saucepan. Bring to a boil. As soon as the brine has reached a boil, add sliced radishes. As soon as the brine returns to a boil, remove pan from heat.
Funnel radishes and brine into a quart jar and let it cool fully. When cool, place jar in the fridge. These pickled radishes can be eaten immediately.
0 servings
Approximately 1 Quart
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