Lucky Pickle (Leek And Watermelon Radish)

1. 1

   Using a tool like a mandolin or else a very sharp knife, thinly slice your watermelon radish

2. 2

   Slice the white parts of the leek somewhat thicker, reserving the green tops for something else*

3. 3

   Slice the jalapeno pepper

4. 4

   Mix the sugar and vinegar together

5. 5

   In a GLASS container that you can tightly seal layer the radish and leek slices along with the jalapeno

6. 6

   Add in the garlic and pepper corns and cover with vinegar. Seal the container and refrigerate until ready to use. Give it a shake or two now and then.

7. 7

   *I like to save the leek tops to use for a bouquet garnie for stock. I picked this up from Thomas Keller. Fill the tops with parsley, bay leaves and so on and tight all up with kitchen string. We are multi-tasking that leek.

* Per serving · 4 servings · Values may vary.

No additional tips available.