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Sweet Pickled Radishes


1 qt                              Radishes, cleaned, greens removed and halved, quartered or battonet*

1 cup                           Rice vinegar

1 cup                           Cider vinegar

1 tablespoon                Mirin

¾ cup                           Sugar

¾ teaspoon                  Celery seed

1 teaspoon                   Mustard seed

1 ea                              Bay leaf

Pinch                           Salt

1 tablespoon                Pickled ginger, fine julienne (with juice)

5 ea                              Nasturtium flowers*

15 ea                            Borage flowers*



  1. Bring two gallons of water to a boil
  2. Blanch radishes for 30 seconds
  3. Shock radishes in an ice bath and place in a strainer to dry
  4. Simmer the vinegars, mirin, sugar and spices for 2 minutes and remove from heat, let stand three minutes
  5. Place the radishes, pickled ginger and flowers in a plastic storage container
  6. Pour the pickle solution over the radishes. There should be enough to just cover
  7. Label and place in the fridge


  • Any radish can be used. Different radish types may need to be blanched separately. All radishes should be cut uniformly
  • * If fresh nasturtiums and borage flowers are not available then dried may be substituted



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