I love pickled and fermenting vegetables, especially during the summer and winter. My favorite things to pickle and ferment are cucumbers, globe radishes, Napa cabbage, green cabbage, carrots, bok choy, and mung bean sprouts. Contrary to popular opinion, globe radishes are great for more than just being used raw in salads. They make delicious kimchi and taste great sauteed in butter and garlic on the stove and roasted in the oven with herbs. Pickled radishes especially are an easy snack with lots of crunch that can be made in a day. If you love foods that are tangy and crunchy, you will love these pickled globe radishes!
-1 bunch fresh globe "red" radishes (double 2 bunches)
-1 tbs. salt
-1 tbs. sugar
-1/2 cup rice vinegar (double: 1 cup)
-1/4 cup water (double: 1/2 cup)
-1 tsp. salt
-1 tsp. sesame oil
Remove the stems from the radishes. Thoroughly wash off the dirt on the radishes in the sink. Once the dirt is gone, slice the radishes either into halves or thin round slices. Place the radishes in a colander in the sink and evenly add 1 tsp. salt. Let the radishes sit and "sweat" for 15 minutes.
In a small pot, add the water, vinegar, sugar, and 1 tbs. salt. Bring the pot to a boil and remove from heat once the sugar and salt have dissolved. Let the brine cool off to room temperature, about 20 minutes.
Rinse the salt off of the radishes and place them in the mason jar(s). Pour the brine into the mason jar, close tightly, and refrigerate for about 1 hour before eating. Pickled radishes can last about 1-2 weeks. Use them as a quick snack or a topping on a burger or salad. Enjoy!
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