Sweet-Sour Instant Radish Pickles

1. 1

   Combine the liquids well.

2. 2

   (If you need more, increase the amounts at the same proportions: 4 parts vinegar, 3 parts ume vinegar, and 1 part sweetener.)

3. 3

   Cut the green leaves off the radishes and reserve for another recipe.

4. 4

   Trim each radish, taking off the long hairy root part and most or all of the green part.

5. 5

   If the radishes are small, leave them whole, otherwise cut them into halves or quarters.

6. 6

   Put the radishes in a non-reactive container (not aluminum or iron) and cover with the pickling liquid.

7. 7

   Cover well and let rest in the refrigerator.

8. 8

   They will be ready to eat the next day, and will keep in the refrigerator for about a week before the radishes get a bit too limp.

9. 9

   The pickling liquid can be used as a dressing base.

* Per serving · 4 servings · Values may vary.

No additional tips available.