Fast! The Pickled Radish

Nero Tondo, I just love the sound of it. More a state of vegicular-being then a mere radish, it often defies the menu and expands out into the dining room like some ancient soil chakra.

Right, it’s fun, and black and white, super pungent and really good for you. This is a quick pickle recipe that is sure to make you and the Nero Tondo close friends, even if it does drive others away with its potency.

No fermentation required on this one, and it can be ready in an hour, though I suggest letting it sit in the fridge overnight before serving, to best allow the vinegar and salt to subtly soften the radishes flavor while preserving the crunch.


1 black radish

1/4 cup white vinegar

3/4 cup water

1 T salt

1 T honey

In a small sauce pan warm the water. Stir in the honey and salt until they have dissolved. This is your brine.

Wash the radish, chop off the end and stem but do not peel. Cut it into 1/2 inch cubes, and place them in a small glass jar with lid. Add the vinegar, then fill the remainder of the jar with the brine until the very top. Tighten lid securely and gently shake. Refrigerate and enjoy within 3 weeks.

| March 13th, 2013 | Posted in Pickles, Recipes |

Leave a Reply