rice vinegar — unseasoned (about 3/4 cup)

Source recipe

• Pickled Radishes

Surrounding context

Where this was learned.

Related knowledge

Other knowledge captured in the same recipe.

• Learned

  Fresh dill added after several days significantly improved flavor.

• Learned

  Oregon sea salt tested successfully.

• Learned

  Weight-based measurements eliminate salt conversion confusion.

• Remember

  A warm (not boiling) brine keeps the radishes crisp while still drawing out their sharp bite.

• Remember

  Keeps in the refrigerator for up to 3 weeks, submerged in brine.

• Remember

  Measuring salt and sugar by weight makes every batch taste the same — no guessing across salt brands.

• Remember

  Tested with Oregon sea salt; 9 g of fine sea salt was the sweet spot.

• Remember

  Watermelon and daikon radishes both work beautifully here; slice daikon a little thinner.

• Decision

  1-pint jar (about 350 ml) with a tight-fitting lid

• Decision

  Kitchen scale

• Decision

  Sharp knife or mandoline

• Decision

  Small saucepan

• Discovery

  coriander seeds — about 1 tsp, optional

• Discovery

  fine sea salt — weigh it — about 1 1/2 tsp; tested with Oregon sea salt

• Discovery

  fresh dill — add after 3–4 days — see Lessons Learned

• Discovery

  garlic cloves — smashed

• Discovery

  granulated sugar — about 2 tbsp

• Discovery

  radishes — about 1 bunch, trimmed and thinly sliced

• Discovery

  red pepper flakes — about 1/2 tsp, optional

• Discovery

  water — about 3/4 cup