Thursday, December 23, 2010
Radish Umeboshi Pickles
Just made a jar of Radish Umeboshi Pickles from Alicia Silverstone's Book. I love these things, and they are so easy to make. Place 6-7 red radishes, washed and thinly sliced, in a glass jar. Pour in 1/2 Cup Umeboshi Vinegar and 1 Cup water, so they are completely submerged. Cover the jar with cheesecloth held by a rubber band. They need to sit at room temperature for at least 24 hours or up to 3 days, then cover and place in the refrigerator. They'll be good for 10 days, if the jar isn't empty before then. :) According to Wikipedia Eating umeboshi in Japan is the equivalent of the United States "an apple a day."