I’ve been totally obsessed with pickling lately. I’ve just discovered how easy it is and have been pickling everything I can find in my fridge. From radishes, to cucumbers, to zucchinis; I pickle it all. Here is the basic ratio I use:
- 1 cup very hot tap water
- 1/2 cup rice-wine vinegar
- 6 tbsp sugar
- 2 1/4 tsp kosher salt
- (Optional: 1 tsp coriander seeds)
Scrub radishes (or whatever lucky ingredient you may be using) clean and slice them thin with a mandolin. Put them in a mason jar, cover with brine, close lid and refrigerate. They’ll be ready in four days. Most will keep for up to a month.