GETTING PICKLED

Thanks to long-time reader Musing Egret, I now have some recipes to go with my mega-radish score. The first one I tried was for Overnight Daikon Pickles and came from Barefoot in the Kitchen.

The daikon radish is the one that looks like a big gnarly white carrot (not to be confused with a parsnip, which looks like a gnarly tan carrot).

Not So Gnarly When Peeled

Overnight Daikon Pickles

2 cups peeled and sliced (about 1/4" thick) daikon
1/2 T. kosher salt
1 1/2 T. rice vinegar
1/4 - 1/2 tsp. black pepper
1/2 tsp. sesame oil

In a small bowl, sprinkle salt over radish slices and toss to combine. Let rest in fridge at least one hour.

Drain and rinse the radish slices, then pat dry with a towel and return to the bowl. Stir in the remaining ingredients and toss to combine. Cover and refrigerate at least eight hours. Easy-Peasy!

I threw these together yesterday afternoon, left them in the fridge all night, and just now tried my first one. Official opinion? Scrumptious! But then, I'm pretty much a sucker for anything involving rice vinegar and sesame oil.