Quick-Pickled Cucumbers and Radishes
A quick refrigerator pickle that uses two of summer’s most abundant crops. The cucumbers turn cool and slightly tart; the radishes soften just enough while staying crisp and bright pink. No canning required — slice, mix, wait, eat.
CSA crops used: Cucumbers, Radishes
Ingredients
Section titled “Ingredients”- 1 medium cucumber, sliced thin (about 2 cups)
- 6–8 radishes, sliced thin
- ½ cup white wine vinegar or rice vinegar
- ½ cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- Optional: a few thin slices of Eclipse Onion or scallion
Instructions
Section titled “Instructions”- Combine vinegar, water, salt, and sugar in a jar or bowl. Stir until dissolved.
- Add sliced cucumbers and radishes (and onion if using).
- Let sit at room temperature for at least 20–30 minutes before eating. The longer they sit, the more pickled they become.
- Refrigerate for up to 5 days.
How to Use Them
Section titled “How to Use Them”- On rice bowls or grain salads
- In wraps or alongside sandwiches
- As a condiment with grilled fish, chicken, or tofu
- On tacos in place of fresh salsa