Red Radish Pickles
6 Red radishes, washed and thinly sliced
1/2 Cup umeboshi vinegar
1 Cup spring water
Place the radish slices in a pyrex cup or mason jar. Pout the liquid over them (no matter the amount, this brine ratio is 1 part vinegar to 2 parts water). Cover the container with gauze or cheesecloth and secure with a rubber band. Pickles need air in order for fermentation to take place. Put the jar in a room-temperature, unhurried place in the kitchen and let pickle for one day. Take out one third of the pickles, rinse them off with a little water, eat some, and keep the rest refrigerated.
After two days, take out some more and rinse. After three days, remove the remaining pickles and rinse. Now you have three different strengths of pickle to satisfy the whole family. Umeboshi pickles are rarely pickled more than three days.
– I used my pickle press. These are a Delicious addition to any meal (although they give off a slight “farty” smell)
All recipes are printed with permission from Jessica Porter