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Categories: Sauces and condiments, Vegetarian

Quick radish pickles

Quick radish pickles
Genaro Molina / Los Angeles Times

Where have all the pickles gone? It wasn't so long ago that every well-dressed American dinner table was bejeweled with an assortment of them -- emerald green tomatoes, ruby red beets and opalescent pearl onions, as well as less glamorous ... Read more

Total time: 20 minutes, plus softening and pickling time | Makes about 2 cups
  • 2 bunches radishes (about 3/4 pound with tops removed)
  • 1 tablespoon plus 1/4 teaspoon kosher salt, divided
  • 1 teaspoon whole mustard seed
  • 1/2 teaspoon whole black peppercorns
  • 3/4 cup rice vinegar
  • 1 tablespoon sugar

Step 1Trim the tops and tails of the radishes and quarter them lengthwise. In a large, nonreactive bowl, toss them with 1 tablespoon kosher salt to coat well. Add water to cover and several ice cubes. Set aside until the radishes have softened slightly but are still crisp, about 2 hours. Alternatively, transfer the salted radishes without the water and ice cubes to a Japanese pickle maker and screw down the top.

Step 2While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan over medium-high heat until they are fragrant, about 2 minutes. Add the vinegar, one-half cup water, the sugar and the remaining one-fourth teaspoon salt and simmer 3 to 5 minutes. Remove from the heat and cool until the pickling mixture is just warm to the touch.

Step 3Rinse the radishes well and pat them dry with a towel. Place them in a small, nonreactive container and pour the warm pickling mixture over them to just cover. Seal tightly and refrigerate at least 1 day to mature.

Each 1/4-cup serving:
11 calories; 0 protein; 2 grams carbohydrates; 1 gram fiber; 0 fat; 0 fat; 0 cholesterol; 270 mg. sodium.
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