November 27, 2011
red onions), but I may try and make it more of a habit because what's not to like about freshly pickled vegetables? If you're interested in learning more about health-promoting pickling, one of my friends recommended the book Wild Fermentation. I certainly intend on pick(l)ing up a copy.
Pickled Watermelon Radishes
1/2 cup hot water
1/4 cup plus 2 tablespoons rice wine vinegar
3- 4 tablespoons sugar
3 teaspoons salt
3-4 watermelon radishes, rinsed and sliced
Combine water, vinegar, sugar and salt in a large mason jar, cover with a lid and shake it up until the sugar and salt are dissolved. Alternatively, you can stir them in a non-reactive (glass, ceramic, stainless) bowl. Set aside.
Halve or quarter the radishes and cut into uniform slices. Pack radishes into your container of choice, cover with the brine and then the lid (I just pack them into the same mason jar the vinegar solution is in so there's virtually no clean-up), and place in the refrigerator. Let sit at least 3 days before enjoying (although they can be eaten sooner.)
Pickled radishes should last for about a month in the refrigerator and are a great condiment. They can be served as an appetizer, on top of a salad or layered into a sandwich.