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.

Ingredients:

• 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

Prep:

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.

Instructions:

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.