QUICK PICKLED RADISHES (about 1 cup)

6 ounces radishes (about 7), quartered

3 tablespoons rice vinegar (not seasoned)

2 tablespoons sugar

one 1 inch piece peeled ginger, cut into thin matchsticks (1 tablespoon)

1. Toss radishes with 1 teaspoon salt in a bowl and let stand for 30 minutes. Drain in a sieve but do not rinse.

2. 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 and up to one day.

from Luisa Weiss, The Wednesday Cook