Gingery Pickled Radish
Featured Pinch Tips Video
- 2 bunch
- 3 c
- 1 c
- distilled white vinegar
- 1/2 c
- 2 Tbsp
- 4 clove
- thai chilies, halved lengthwise
- 1 slice
- fresh ginger (1-inch piece), peeled and thinly sliced
1Trim the radish leaves, leaving about 1-inch attached. Slice each radish in half, lengthwise. Place in a 2-quart jar with a lid.
2In a saucepan, heat water, vinegar, sugar, and salt to boiling. Turn off heat and let cool to warm. Add garlic, chilies, and ginger.
3Pour the mixture over the radishes and let cool on the counter. Cover and chill overnight in the refrigerator. Stores up to 3 days.