2 cups sliced radishes1 small onion, cut into thin wedges and separated1/2 cup seasoned rice vinegar (or other vinegar)1/8 cup sugar (start with this amount – you can always add more if you feel it’s necessary but rice vinegar is pretty sweet on its own)
1 1/2 teaspoons salt
Slice the radishes into thin slices or julienned sticks, and slice up the onion too. Pack your radish and onion into a jar. In a bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved. Pour the pickling mixture over the sliced radish and onion until they’re fully covered. Cover and refrigerate at least 8 hours or overnight before serving.
From The Garden of Eating
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This recipe was most recently featured in
Boston Organics Newsletter No. 51 of 2010.