1 1/2 lb green radishes, trimmed and peeled
1 1/2 tbsp kosher salt
2 inches gingerroot, peeled and sliced into paper-thin rounds
1/2 tsp coriander seed
4 garlic cloves, peeled and smashed
1/8 tsp red pepper flakes, or more to taste
1/3 cup rice wine vinegar
4 tbsp sugar
- Slice the radishes lengthwise into quarters; slice each quarter crosswise 1/4″ thick. Place them in a large bowl and toss with 1 tsbp salt. Let radishes stand one hour at room temperature, then tip any excess water out of the bowl (do not rinse the radishes). Add the ginger, coriander, garlic, and pepper flakes.
- Pour the vinegar into a small bowl and whisk in 1/2tbsp salt and the sugar until both have dissolved. Pour the liquid over th radish mixture; toss gently to combine. Pack the whole thing into a pretty jar, cover tightly, and transfer to a freezer to pickle for as long as you wish (the maker of this recipe suggests at least 4 hours and at 12 hours, the flavor is at their best!)
- Store in a chilled airtight container for two to three weeks.
Recipe Courtesy of paisleycarrot.com