Never "pickled" a blueberry before? Their sweetness is just the right combo to add to spicy radish and mild cucumbers in this Japanese style no-vinegar pickle recipe that is on the table in just 15 minutes. Serve as a crispy snack or appetizer. Feel free to adjust the sugar and salt levels to suit your taste.
- 2 organic Daikon radishes
- 3 organic red, black, or watermelon radishes
- ½ organic cucumber
- ½ cup organic blueberries (or use any other sweet, high water content seasonal fruit such as watermelon or cantelope)
- 1 tablespoons Kosher salt
- 1 tablespoons sugar
Remove any radish greens, if any, and trim the radish tail. Slice into 1/8 inch thick bite sized slices.
Trim the top and ends of the Daikon radishes. Slice across into 1/8 inch thick coins.
Slice the cucumber across into ¼ inch thick coins. Do not peel.
Cut the blueberries in half.
Keep all of the above in separate bowls.
Combine the salt and sugar.
Sprinkle each fruit/vegetable with a dusting of the sugar-salt combo, and toss so evenly coated.
Let sit for 10 minutes. Toss again, then serve right away in their individual bowls or on a serving platter.