Radish Pickle - Korean Style Radish Pickle in Vinegar (Farm to Plate)

One day at work when the client was visiting town, it was decided that we would visit a Korean BBQ. It is a heaven for meat eaters but for a restrictive meat eater like me, my choices were octopus and chicken. But there are several courses and I had to wait for the chicken round to enjoy some Korean BBQ :(

Anyway what kept my mouth busy while everyone around me was busy eating were these awesome Korean pickles made with all kinds of vegetables. There were Radish pickles made from Daikon Radish I assume and cut into match stick shapes. So spring time when I grew radishes for the first time I wanted to give this a try. The red radishes are crisp and eating fresh radish (for that matter any vegetable) is like experiencing a vegetable for the first time. Again my pitch, patronize your local farmer. You will benefit from getting local fresh produce and the bonus, that awesome taste.

I had some red round radish and wanted to give this pickle a try. Extremely simple but oh so tasty.

Wash and prepare the radishes. In a sauce pan, heat vinegar along with water, sugar, chili flakes and salt. Let the water come to a boil.
Add the radish and vinegar and in 3 minutes turn off the heat. Let cool. Now with a slotted spoon add the radishes to a sterilized glass jar.
Add the vinegar liquid to the jar and when completely cool, close with a lid.

These radish pickles are a great additions for sandwiches, salads and on salsa.

Radish Pickle
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients

1. 1/2 - 1 lb of red radish ends cut and sliced into thin or thick slices (about 2 cups)
2. 1/4 - 1/2 red onion sliced thin
3. 2 cups of vinegar + 2 cups of water
4. 2 tbsp of sugar
5. 2 tsp of salt
6. 2 tsp of red chili flakes

Method

1. Wash the radishes and pat dry them with a kitchen towel. Cut the ends of and slice them as thick or thin as you would like. I like them fairly thin. * (see note)
2. In a sauce pan take the vinegar, water, sugar, salt and chili flakes if using and let the vinegar come to a boil. The sugar should be completely dissolved by now.
(for 1 cup of vegetables there should be 1 cup of water, 1 cup of vinegar and 1 tbsp of sugar)
3. When you see bubbles in the liquid add the sliced radishes and the sliced onions. Leave for 3 minutes and turn off the heat.
4. Let the vinegar cool down completely.
5. Sterilize the glass jars ( i heat them in the microwave for 1 minute.
6. Remove the radishes using a slotted spoon and add them to a glass jar. Now pour the vinegar liquid into the jar.
Stays good for 2 months outside and longer in the refrigerator.
7. Note:*If using the white daikon radish, cut the radishes into 1 or 2 inch match stick size pieces.

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