I thought it might make some interesting pickled radish.
I had never made pickled radish before, but I knew that if they turned out as tasty as my pickled ginger, they would be good.
I started by slicing the radish very thinly.
After gathering my ingredients together, I mixed equal amounts of sugar and rice vinegar together.
To this, I added about a quarter of a cup of the finely julienned fresh ginger that I'd bottled a couple of months ago, and then heated this mixture to boiling point in the microwave.
In the meantime, I gently stuffed my sliced radish into a jar and then poured the hot vinegar mixture over them.
And voila, I had pickled radish which tastes really, really good and looks pretty, too.
The red from the skin of the radish turned the pickling liquid a beautiful coral colour.
I made this pickled radish about a month ago, and the slices of radish are still as crisp as the day I pickled them.








