Sunday, June 16, 2013
Refrigerator Radish Pickles
1 large bunch radishes (6 oz.) trimmed
1 tablespoon plus 1 1/2 teaspoons kosher salt
1 cup distilled white vinegar
1 tablespoon sugar
1 jalapeno pepper
Cut the radishes in half, then toss with 1 tablespoon of the salt. Let them drain in a colander at room temperature for at least 1 hour.
Heat the vinegar with the sugar and the remaining 1 1/2 teaspoons salt in a small saucepan over medium heat just until the sugar dissolves, about 1 minute (the vinegar does not need to come to a boil).
Rinse the radishes under cold running water, then pat them dry with a kitchen towel. Transfer them to a pint container. Pierce the pepper all over with a paring knife and add to the radishes. Cool completely, then chill in the refrigerator for at least 2 days before serving.
These pickles keep, chilled, for at least 6 months.