Tuesday, June 28, 2011

Radish pickles

Due to a minor kitchen accident yesterday, my cooking these couple of days will probably be confined to baking in a plug-in electronic oven, salads, and more minor (safer) methods of cooking.
One of my favorite summer delectables is the bitter, tart crunchiness of pickles. (Somehow, in the winter they don't seem as crunchy. Psychological effect, I suppose) These yummy radish pickles perfectly fit the score. Recipe owing to the archives of Gourmet.com .

Quick Radish Pickles
Makes about a cup
    *6 oz radishes (about 7), quartered
    *3 tablespoons rice vinegar (not seasoned)- regular black vinegar works fine too, but it doesn't come out as pretty and pale
    *2 tablespoons sugar
    *1 (1-inch) piece peeled ginger, cut into thin matchsticks (1 tablespoon)

    1.) Toss radishes with 1 tsp salt in a bowl and let stand 30 minutes. Drain in a sieve but do not rinse.
    2.) Heat vinegar with sugar in a small saucepan over medium-low heat, stirring, until sugar has dissolved. Remove from heat and add radishes, then stir in ginger.
    3.) Transfer to a small bowl and marinate, chilled, at least 2 hours.  Radishes can be marinated up to 1 day.

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