Autumn Radish Pickles

1 cup watermelon or Daikon radish, sliced 1/4” thick

1/2 tsp. salt

1 Tbsp. rice vinegar

1/8 tsp. black pepper

1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss Daikon with salt. Cover and refrigerate until 1 or 2 tablespoons of water is released, about 30 minutes.

Drain and rinse Daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours before serving.

Recipe created or adapted by Liz Talley, Urban Graze

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