Get pickling! Here are all the recipes you’ll need
- 1
Total time: 20 minutes, plus softening and pickling time Servings: Makes about 2 cups 2 bunches radishes (about 3/4 pound with tops removed) 1 tablespoon plus 1/4 teaspoon kosher salt, divided 1 teaspoon whole mustard seed 1/2 teaspoon whole black peppercorns 3/4 cup rice vinegar 1 tablespoon sugar 1.
- 2
Total time: 20 minutes, plus pickling time Servings: Makes about 4 cups Note: Shishito peppers are available at many Asian markets. 3/4 pound shishito peppers 2 1/2 cups rice vinegar 3 cloves garlic, peeled and lightly smashed 2 teaspoons kosher salt 1 tablespoon sugar 2 teaspoons dried oregano 1/2 teaspoon whole black peppercorns 1 small onion, sliced 1/4 inch thick 2 to 3 whole chiles de arbol or other small dried red chile (optional) 1.
- 3
- 4
Total time: 20 minutes plus refrigeration time Servings: Makes 3 cups Note: Adapted from Catherine Plagemann’s “Fine Preserving.” 3 cups stemmed red seedless grapes (about 3/4 pound) 1 1/2 cups sugar 1 cup white wine vinegar 3 (3-inch) sticks cinnamon 1 tablespoon minced onion 1.
- 5
The tabletop pickle pot: It’s fun just to say it, and for those who don’t speak Japanese, easier than pronouncing “shokutaku tsukemono ki.”
