Quick Pickled Radishes

1 bunch radishes, 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.

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