Pickled Radishes With Miso Mayo
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Trim the leafy tops of the radishes, but leave a little bit of stem--it looks nice
2
Halve the radishes, or quarter them if they are really big
3
Put them in a nonreactive container with a tight-fitting lid
4
Bring 3/4 cup water, the vinegar, sugar, salt and ginger if using to a boil over high heat, stirring occasionally
5
Pour over the radishes, making sure the liquid covers them completely
6
Cool 10 to 15 minutes, and then cover and refrigerate at least overnight before eating
7
Press down the radishes into the liquid after 3 hours
8
When you are ready to eat the radishes, whisk 2 teaspoons miso into the mayonnaise
9
Dip in a cold radish and taste--if you don't taste the miso, add the remaining teaspoon
10
Serve immediately
11
The 6th Ingredient: A few pieces peeled chopped ginger boiled with the pickling liquid