Citrus pickled radishes - our newest pickle obsession! For this recipe we got inspired by Tim Anderson and his cookbook "Vegan Japaneasy" In this cookbook, among many great recipes, there is one for pickled radishes with yuzu and lemon. We didn't have all the ingredients for the recipe at hand, so we simply adapted our regular pickle recipe, adding some citrus and it turned out great. We use the radishes as we would use any other pickles: In sandwiches, with fried food or stews. We even had them for breakfast. As we said: the newest obsession they are!
For one jar
1 bunch of radishes 3 tbsp lime juice juice of 1 lemon 2 tbsp maple syrup 1 tsp salt 3 tbsp rice vinegar 3 tbsp water
Wash the radishes and cut them into pieces. Put them in a jar and set aside. Mix all the other ingredients well. Pour over the radishes, they do not have to be completely covered. Leave to marinate for at least a day. The radishes will keep for several weeks in the fridge, but they will be gone sooner, we promise!