Pickled radishes

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Pickled radishes

By: Koj

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

• 100g radishes
• 100g water
• 100g rice vinegar (you can substitute other clear vinegars)
• 1 tsp sugar (or honey)
• 1 tsp salt

Optional extra flavours

• (Black peppercorns)
• (Sanshyo peppercorns)
• (1 clove of garlic, peeled)
• (1/2 red chilli)

Instructions

1. Slice the radishes into rounds - sliced them thinly (1-2mm) if you want to eat them soon, or thicker (4-5mm) if you plan to leave them to mature.
2. In a small saucepan, heat the water, vinegar, salt and sugar until the sugar and salt are dissolved.
3. Remove from heat and add the optional flavours if you wish.
4. Put the radishes in a pickling jar and pour the hot pickling liquor over them, including any optional additional ingredients.
5. Cover and allow to cool.
6. Retrieve the radishes from the liquor using chopsticks, drain and serve.

Notes:

If you do not eat the radishes immediately, the radishes and the liquor and will turn pink and any optional flavours will get intensify.

You can keep the radishes in the refrigerator for up to one month.

Created using The Recipes Generator

Substitutions and alternatives
You can use almost any root vegetable for this (e.g. carrots, turnips)

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