LCBO Food & Drink Summer 2022

PICKLES TO RELISH

Gingery Pickled Radishes Pickling radishes in a ginger spiked brine softens their peppery bite and turns them into a terrific accompaniment to Asian dishes such as rice bowls, lettuce wraps and takeout Chinese barbecue. 1-inch (2.5-cm) piece ginger, peeled, thinly sliced 2 to 3 bunches red radishes, trimmed, thoroughly washed 1 cup (250 mL) rice vinegar 1 cup (250 mL) water 1/2 cup (125 mL) sugar 1 1/2 tsp (7 mL) fine sea salt 1. Place ginger in a 1-L (4-cup) Mason jar. Depending on their size, cut radishes into four, six or eight wedges and place in jar, filling to shoulders. Save any extra for another use. 2. Place vinegar, water, sugar and salt in a small saucepan over high heat. Stir to dissolve sugar. When it comes to a boil, pour over radishes to within 1/2 inch (1 cm) of rim. Wipe rim clean and cover tightly with a lid. Cool completely and label with date. Refrigerate at least 1 day and up to 1 month.

Makes 1 4-cup (1-L) jar

COLD TOFUWITH ZUCCHINI “NOODLES,” GINGERY PICKLED RADISHES & CHILI CRISP DRESSING P. 173

82 FOOD & DRINK SUMMER 2022