celery and pink radish quick pickles

Quick pickles do not a vegetable for breakfast make. Then why am I posting them here? Quick pickles can be eaten for breakfast as a garnish (see yesterday’s squash fritters). Pickles are a digestive aid; this quick variety is crunchy, salty and a bit lighter than a traditional refrigerator pickle. Slicing the radish and celery very thin lightens them. They have a balancing effect when eaten with a food that has been fried or sautéed in oil, like yesterday’s squash fritters. To maximize health benefits, chew them well.

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serves 6

INgredients

1 bunch pink radishes

2 stalks celery

¼ cup umeboshi plum vinegar

¾ cup spring or filtered water

Process   

Wash the radishes and celery well.

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Slice the radish into paper-thin rounds.

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Place the rounds at the bottom of a small to medium sized glass or ceramic bowl.  Slice the celery into paper-thin c-shapes.

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Place the celery c’s on top of the radish rounds.

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Pour the ume plum vinegar into a measuring cup or small pitcher.

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Add the water and allow the mixture to settle for a moment. Pour the vinegar mixture over the vegetables, distributing it as evenly as you can.

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Place a small weight (either a small plate or bowl) on top of the vegetables and leave them in a cool dark place for 1-3 hours. The longer they “pickle” the stronger they’ll taste.

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Use a mesh skimmer or slotted spoon to remove vegetables from vinegar. Serve.

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Pressed for time? (Pun intended). You can make these the night before and refrigerate them. They will keep in the fridge for up to 5 days.

©Nancy Wolfson-Moche 2013