2000s Recipes + Menus

Quick Radish Pickles

makes about1 cup
  • Active time:10 min
  • Start to finish:2 3/4 hr (includes marinating)
May 2009
A quick brine made of rice vinegar, sugar, and fresh ginger tempers the peppery bite of radishes (left over from Chicken Liver Skewers) while preserving the vegetable’s satisfying crunch. Serve these rosy nibbles in place of olives at a cocktail party or alongside a juicy steak. They’re especially delicious with Lamb Burgers Stuffed with Feta and Mint.
  • 6 oz radishes (about 7), quartered
  • 3 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons sugar
  • 1 (1-inch) piece peeled ginger, cut into thin matchsticks (1 tablespoon)
  • Toss radishes with 1 tsp salt in a bowl and let stand 30 minutes. Drain in a sieve but do not rinse.
  • 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. Transfer to a small bowl and marinate, chilled, at least 2 hours.
Cooks’ note: Radishes can be marinated up to 1 day.
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