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Pickled Ontario Japanese Cucumber And Radish

Posted: Thursday, July 5th, 2012

Serves: 4


1 medium or 2 small Japanese cucumbers

¼ cup seasoned rice vinegar

¼ cup water

3 tbsp sugar

2 cloves garlic, crushed

½ tsp salt

1 cup thinly sliced radish

Preparation: Halve cucumber lengthwise, then slice crosswise ¾-inch thick. Bring vinegar, water, sugar, garlic and salt to a boil in a saucepan, then cool to room temperature. Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold. Drain vegetables before serving. Adapted from Gourmet, 2001.

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