February 25, 2012

Pickled Radish Florets

Pickled Radish Florets
Yield: 10 florets

10 radishes
1/4 teaspoon salt
2 teaspoons sugar
2 teaspoons rice vinegar

Lemon zest and lettuce leaves for decoration

Place 2 throwaway chopsticks around each radishes (to reduce risks of cutting the radishes all the way through), and slice incisions on diagonals.

In a bowl, sprinkle the salt over the radishes, and let stand for 30 minutes. Then squeeze out excess moisture.

In a Ziplock bag, combine the radish, sugar and rice vinegar. Seal the bag, and marinate in fridge for 3 days so natural red color from the skin seeps into the entire radishes.

Squeeze out excess moisture and decorate with lemon zest and lettuce leaves.

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