Quick-Pickled Radishes, Cauliflower and Cucumbers
Drawing on quick-pickling methods from South Korea and the American South, this recipe makes three distinctly flavored and irresistibly crunchy pickles. Pouring brine over raw vegetables, then letting them marinate for a few hours, yields vibrantly hued and seasoned snacks. For a proper Southern relish tray, set these designer pickles out with crackers, olives and cheese and enjoy with cocktails or alongside the rest of the meal. (Tuck leftovers into turkey sandwiches.) The pickles shine as a colorful trio, but you can make just one or two of them.
For the Radishes
2 cups water
⅔ cup granulated sugar
⅔ cup distilled white vinegar
1 tablespoon kosher salt (such as Diamond Crystal)
2 pounds red radishes (2 to 3 bunches), quartered (or halved if small), see Tips
For the Cauliflower
3 cups distilled white vinegar
2 cups water
¾ cup granulated sugar
1½ teaspoons kosher salt (such as Diamond Crystal)
1½ teaspoons turmeric
3 large dried red chiles, such as guajillo or ancho, see Tips
7 garlic cloves, trimmed
5 cardamom pods
1 head cauliflower (2 pounds), cut into 1-inch florets
For the Cucumbers
2 pounds mini cucumbers, both ends trimmed, sliced into ½-inch-thick coins
2 cups water
1 cup distilled white vinegar
¾ cup low-sodium soy sauce
¼ cup granulated sugar
3 dried shiitake mushrooms
1 sweet-tart red apple, such as Pink Lady or Honeycrisp, quartered
1 medium yellow onion, thickly sliced
1 (2-inch) piece fresh ginger, halved lengthwise
Pickle the radishes:
To a medium saucepan, add the water, sugar, vinegar and salt and bring to a boil over high. Turn off the heat and stir until the sugar is dissolved. Add the radishes to a 2-quart glass jar with a lid (or multiple resealable containers; see Tips).
Pour the hot brine over the radishes until they are submerged, pressing down if needed. Let the jar cool completely on the counter, uncovered, then cover with the lid and tightly seal. Store in the refrigerator for at least 8 hours and up to 2 months.
Pickle the cauliflower:
To the same now-empty saucepan, add the vinegar, water, sugar, salt, turmeric, chiles, garlic and cardamom and bring to a boil over high. Turn off the heat and stir until the sugar is dissolved.
Add the cauliflower to a 2-quart glass jar with a lid (or multiple resealable containers; see Tips). Using tongs, transfer the chiles and garlic from the pot to the jar, then pour the hot brine over the cauliflower, filling to the top of the jar. Let the jar cool completely on the counter, uncovered, then cover with the lid and tightly seal. Store in the refrigerator for at least 8 hours and up to 2 months.
Pickle the cucumbers:
Add the cucumbers to a 2-quart glass jar with a lid (or multiple resealable containers; see Tips) and place in the refrigerator while you make the brine. To the same now-empty saucepan, add the water, vinegar, soy sauce, sugar, mushrooms, apple, onion and ginger and bring to a boil over high. Reduce the heat to maintain a strong simmer and cook, covered, until the apple is fork-tender, about 15 minutes. Turn off the heat and let the brine steep until lukewarm.
Strain the lukewarm brine into a spouted bowl or large liquid measuring cup, discarding the solids. Pour the brine over the cucumbers, filling to the top of the jar (discard or compost the solids). Cover with the lid and tightly seal. Store in the refrigerator for at least 8 hours and up to 2 months.
Tips: If your radish greens are looking fresh and sprightly (not withered and mangled), be sure to include them. They lend flavor, color and a little spice.
Dried guajillo and ancho chiles are mild in heat with rich, Christmasy fruitiness. They can be found at Mexican grocery stores, many supermarkets and online. A teaspoon of crushed red pepper works in a pinch.
In addition to glass jars (ideally wide-mouth ones), any heatproof, resealable food-safe containers work here, including ceramic and #5 plastic ones.
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