Three-Minute Pickles

Serve these tangy, crunchy vegetables with our Mango-and-Lime-Glazed Chicken.

  • Servings: 4
Three-Minute Pickles

Source: Martha Stewart Living, March 1997


  • 6 large red radishes, very thinly sliced crosswise
  • 1 Kirby cucumber, very thinly sliced crosswise
  • 1 small Vidalia onion, peeled and very thinly sliced crosswise
  • 1 teaspoon dried green peppercorns
  • 1 teaspoon freshly grated ginger
  • 1/4 cup white-wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon sugar


  1. In a medium bowl, combine the radishes, cucumber, onion, and peppercorns. Place the ginger in a small piece of cheesecloth, and squeeze the juice into the vegetables; discard the flesh.

  2. Combine vinegar, salt, and sugar in a small saucepan, and cook over medium heat, stirring constantly, until sugar and salt have dissolved and liquid just comes to a boil, about 3 minutes. Pour dressing over vegetables, and toss well. Lift vegetables from the liquid, and transfer to a serving dish. Serve immediately.


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