Pickled Radishes

These radishes can either be served on their own, or they can be used as decorative garnishes for other dishes.

2 bunches large radishes
1 tsp salt
2-3 tsp sugar

Choose radishes that are roughly equal in size if you possibly can, and discard the stalks and tails. Wash in cold water and dry well.

Use a sharp knife to make many cuts as close to each other as possible on each of the radishes about two-thirds of the way down, but not all the way through.

Put the radishes in a large jar. Add salt and sugar, shake the jar well so that each radish is coated with the mixture. Leave to marinate for several hours or overnight. Just before serving, pour off the liquid and spread out each radish like a fan. Arrange the radishes either on a plate on their own or along the edge of a plate that contains other food.

© Deh-Ta Hsiung and reproduced with his kind permission.