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Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 2 |
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These pickles are bright pink and only take one day to cure! Ingredients:
3/4 lb radish (about 2 bunches) |
1 tablespoon kosher salt plus 1/4 tsp kosher salt |
water |
ice |
1 teaspoon mustard seeds |
1/2 teaspoon black peppercorns |
3/4 cup rice vinegar |
1 tablespoon sugar |
Directions:
1. Trim the tops and tails of the radishes; quarter radishes lengthwise.
2. In a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.
3. Add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.
4. Meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.
5. Add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.
6. Remove from heat and allow to cool until warm to the touch.
7. Rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.
8. Seal tightly and store in the refrigerator for at least one day to mature.
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