This is a recipe for pickled radishes, but can also be used for other vegetables. In Japan, many vegetables are pickled and eaten on top of rice or just plain. My Grandma often made a similar recipe. – Kana A.

Ingredients

• 20 radishes
• 1/4 tsp salt
• 8 TBSP vinegar
• 3 TBSP brown sugar
• 1/2 tsp lemon juice
• 1/4 tsp salt

Method

Step 1

Chop radishes into bite-sized pieces. Put with salt into plastic bag without air and let sit for 30 minutes.

Step 2

Meanwhile make marinade by combining the vinegar, brown sugar, lemon juice, and salt.

Step 3

Then, squeeze the radishes lightly to remove remaining water and add marinade. Place in a bowl.

Step 4

If possible, place in refrigerator and marinate overnight. The longer it sits the better it gets, marinate up to 48 hours. They can be served on their own or over rice. This recipe is also good with cucumbers and carrot etc....