Quick Pickled Radishes w/ Lemon Zest

3 Jan

IMG_20180103_192851I’ve made quick pickles many times– usually just soaking thinly-sliced vegetables in vinegar, but this simple variant turned out especially well so I’m jotting it down.

I started with a daikon and some sort of purple Japanese radish from the winter garden:

IMG_20180103_185153_1

I sliced them thinly and tossed them with a few tsp of salt, massaging/mixing them with the salt again after 5 minutes. After about 10 minutes the salt had drawn a large amount of moisture out of the radish slices, and I quickly rinsed them and patted them dry.

I then covered them in a little white wine vinegar and Meyer lemon zest and let them sit another 20 minutes. Voila! A nicely supple texture (firm but not as crunchy as a raw radish), fresh and tart with minimal bitterness.

 

One Response to “Quick Pickled Radishes w/ Lemon Zest”

Trackbacks/Pingbacks

  1. Braised Radishes in Miso Butter… and Soba in Broth | The Robot Must Eat - January 9, 2018

    […] day, another need to use radishes from the backyard ‘winter garden’. I’ve pickled so often I was looking for something new (and not everyone wants a acidic, fiery pickle as often as […]

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