QUICK PICKLED RADISHES (about 1 cup)
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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)
- Toss radishes with 1 teaspoon salt in a bowl and let stand for 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 and up to one day.
from Luisa Weiss, The Wednesday Cook
