Boistfort Valley Farm
Community Supported Recipe Box

Pickled Cucumber & Radish


  • 1 medium cucumber
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup thinly sliced radish


dish: appetizer
season: fall

Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.

Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.

Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.

Drain vegetables before serving.

Cooks' note: Pickled vegetables may be chilled up to 3 hours.

Gourmet, May 2001