Wednesday, August 15, 2012

Perfectly Pink!

Bread & Butter Pickles, carrot & daikon pickles, cornichons, pickled onions with jalapenos, pickled Japanese plums, asparagus, beets, and the list goes on! There is no end to pickling & with the Summer in full swing, it is so easy to make these to enjoy with cool dinners (salads, sandwiches, pate plates). I have been making pickled radishes for a few years & can attest that there are NEVER ANY LEFTOVERS! Really! I use Eugenia Bone's recipe which is super simple. This one is, too & I highly recommend it! Your sandwiches, cheese plates & charcuterie will be so pleased with you!

Pickled Radishes


    1. 2 cups sliced radishes ( 8 oz.)
    2. 1 small onions, cut into thin wedges and separated
    3. 1/2 cup seasoned rice vinegar
    4. 1/2 cup sugar
    5. 1 1/2 teaspoons salt


  1. Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.
  2. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.

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