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Homemade Pickled Hassle-back Radishes

If pretty privilege can be a dish! These pink cuties will be a wow factor on the side of any main dish. They're crunchy, refreshing, sweet and sour, you won't be able to stop snacking on them!
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Ingredients Method Video Notes

Ingredients
  

  • 18 - 20 radish
  • 1 cup clear rice vinegar
  • 1 1/2 cup water
  • 2 tablespoon sugar
  • 1 tablespoon kosher or coarse salt plus more for rubbing
  • 4-5 garlic cloves smashed
  • 1 teaspoon whole peppercorn
  • 1 bay leaf

Method
 

  1. Wash the radish very well, give them a good scrub with coarse salt, rinse out with water 2 - 3 times, pat dry the radishes thoroughly;
  2. Pick off both the stem end and root, place two chopsticks on two opposite sides of a radish as a cutting guard;
  3. Make many small cuts to create as many thin layers as you can, using the chopsticks as a guard and do not cut the radish all the way through (watch the video below for a visual guide);
  4. Transfer the radish into a large jar, tupperware, or any airtight container that you can close;
  5. In a sauce pot, add sugar, salt, vinegar, water, smashed garlic cloves, peppercorn and bay leaf, cook over medium heat until the salt and sugar dissolve and you can smell the aroma from the spices;
  6. Carefully pour the liquid into the radish jars, close the lids;
  7. Refrigerate for at least six hours or overnight;
  8. Serve as a side or eat as a snack, enjoy!

Video

Notes

  1. You can adjust the pickle liquid amount based on the size of your container as long as you keep the vinegar to water ratio 1 to 1.5, make sure the liquid is enough to submerge all the radishes.
  2. These homemade pickled radishes can last for at least a month if properly stored in the fridge, remember to always use clean utensils to dig into the jar to avoid contamination.