Pickled Radishes and Green Onion

by0| PUBLISHED Jun 4, 2012 4:00 AM
Pickled Radishes and Green Onion
Photography by Maxime Iattoni

Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds.

Yield: serves 4-6


  • 2 cups Japanese baby radishes, quartered or halved (depending on size)
  • <sup>1</sup>⁄<sub>2</sub> tsp. sugar
  • <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • 1 tsp. toasted sesame oil
  • <sup>1</sup>⁄<sub>2</sub> tsp. black sesame seeds, toasted
  • 1 scallion, thinly sliced diagonally


  1. Combine radishes, sugar, and salt in a medium bowl, and cover with plastic wrap. Refrigerate for 1 hour to soften radishes.
  2. Drain radishes in a colander and then return to bowl and toss with sesame oil, seeds, and scallions; serve immediately.