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.