Sunday, August 5, 2012

Follow-up to Pickled Radish

I fermented the Radish in the Japanese Pickle Press for 5 days then I thoroughly rinsed them under cold water and packed them in mason jars with a sweet pickle that I use for pickled eggs, Ingredients:
2 cups white  vinegar
2 cups water
1/2 cup white sugar
1 teaspoon salt

Good result a sweet pickle with the tang of the vinegar and a lot less salt.