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