Who knew you could make pickles that are ready to eat in as little as two hours? My husband and I, not to mention our adorable three year old great-nephew, share a huge fondness for all things pickled so this recipe is a bit hit at our table. It makes a nice change from salad and serves as a perky side dish suitable for all kinds of mains, particularly during barbeque and picnic season.
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 6 radishes, thinly sliced
- 4” (10 cm) piece of daikon, halved lengthwise and thinly sliced
- 2 large carrots, peeled and thinly sliced
- 1 tablespoon (12 g) coarse kosher salt
- 1 cup (250 mL) unseasoned rice vinegar
- ¼ cup (40 grams) white sugar
- 1 teaspoon (5 grams) sesame seeds, toasted
- Wash all vegetables then slice as directed.
- Layer the cut vegetables in a broad, shallow dish; sprinkle a bit of the coarse salt between each layer of vegetables.
- Toss well with your hands to combine vegetables and salt.
- Cover loosely and let sit for 1 – 2 hours, stirring occasionally.
- In a jar with a tight lid, combine the rice vinegar and sugar; cover and shake vigorously until sugar is completely dissolved. Set aside.
- 1 hour before serving time, drain off any water that has accumulated in the bottom of the dish of vegetables and salt.
- Pour the rice vinegar and sugar mixture over the drained vegetables and stir to combine.
- Cover loosely and let sit for one hour, stirring occasionally.
- When ready to serve, drain off the liquid and transfer the pickled vegetables to a serving bowl.
- Sprinkle toasted sesame seeds on top.