Tuesday, March 11, 2008

Addressing the radish overload

Pickled radishes!

4 cups daikon radish (and/or other radishes), thinly sliced
2 T salt teaspoon salt
4 tablespoon apple cider vinegar
ground black pepper
1/2 teaspoon toasted sesame oil

In a mixing bowl, toss daikon with salt. Allow to sit for about an hour. Mix all other ingredients together.

Drain daikon. Add the mixture. Cover, and refrigerate at least 8 hours.



What did we think?

First off, when I opened the container before we ate them the odor was really pungent just to put it nicely. It's downright foul but then again, so are some types of cheese and they're still enjoyable. That's where this falls.

Me: Best radish recipe I've come across so far (remember I don't love radishes)

Ben: Wow, these are good, I really like them.

Sam: These smell stinky before they're even in my mouth. (chew) I don't like them

2 comments:

beth said...

LOL! at least he chewed!

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