Almost-Instant Veggie Pickles
A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies like radishes and onions, turning them into much more pleasant salad ingredients or condiments for sandwiches or meat. Try cukes and carrots this way, too.
- 4 ounces very thinly sliced radishes, onions, cucumbers, or carrots
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon sugar
- Kosher salt or fine sea salt
Put the sliced veggies in a small nonreactive bowl and add the lemon or lime juice, the sugar, and a couple big pinches of salt. Let sit for 5 to 10 minutes, tossing occasionally. Drain the liquid from the veggies and use them in salads or sandwiches or with fish or meat.
– See more at: http://mvmagazine.com/news/2015/07/15/pickles%E2%80%99-republic#sthash.4g0DjmCu.dpuf
Almost-Instant Veggie Pickles
A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies like radishes and onions, turning them into much more pleasant salad ingredients or condiments for sandwiches or meat. Try cukes and carrots this way, too.
- 4 ounces very thinly sliced radishes, onions, cucumbers, or carrots
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon sugar
- Kosher salt or fine sea salt
Put the sliced veggies in a small nonreactive bowl and add the lemon or lime juice, the sugar, and a couple big pinches of salt. Let sit for 5 to 10 minutes, tossing occasionally. Drain the liquid from the veggies and use them in salads or sandwiches or with fish or meat.
– See more at: http://mvmagazine.com/news/2015/07/15/pickles%E2%80%99-republic#sthash.4g0DjmCu.dpuf
A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies like radishes and onions, turning them into much more pleasant salad ingredients or condiments for sandwiches or meat. Try cukes and carrots this way, too.
- 4 ounces very thinly sliced radishes, onions, cucumbers, or carrots
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon sugar
- Kosher salt or fine sea salt
Put the sliced veggies in a small nonreactive bowl and add the lemon or lime juice, the sugar, and a couple big pinches of salt. Let sit for 5 to 10 minutes, tossing occasionally. Drain the liquid from the veggies and use them in salads or sandwiches or with fish or meat.
– See more at: http://mvmagazine.com/news/2015/07/15/pickles%E2%80%99-republic#sthash.4g0DjmCu.dpuf
A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies like radishes and onions, turning them into much more pleasant salad ingredients or condiments for sandwiches or meat. Try corn kernels, cukes and carrots this way, too. (I have used rice vinegar in place of the citrus juice as well.)
- 4 ounces very thinly sliced radishes, onions, cucumbers, carrots, or corn kernels
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon sugar
- Kosher salt or fine sea salt
1. Put the sliced veggies in a small nonreactive bowl and add the lemon or lime juice, the sugar, and a couple big pinches of salt. Let sit for 5 to 10 minutes, tossing occasionally. Drain the liquid from the veggies and use them in salads or sandwiches or with fish or meat.
Thanks, Susie. You always seem to post just what we need! We just received a radish bunch from our local CSA and I am excited to try your almost pickled version for tonight’s salad. I love reading your column. You being such joy to your words and work. Stay safe! Michele
Michele thank you! So glad the timing worked out. Spring radishes are just so darn cheery — just what we need these days! You stay safe, too.
Great quick pickling recipe. When I use lemons or limes I always add the zest. It Adds flavor and also makes it easier to juice.
That is an awesome idea Andrea, thanks. Love zest!