Measure salt by weight, not volume — salt densities vary by brand, which is what made earlier batches inconsistent.
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Source recipe
Surrounding context
Where this was learned.
Pickled Radishes — from Conversation
A repeatable, weight-based pickled radish recipe developed in conversation: a metric-first vinegar brine, Oregon sea salt measured by weight, and fresh dill added on day three or four.
Related knowledge
Other knowledge captured in the same recipe.
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Learned
Add fresh dill on day three or four rather than at the start, so it stays bright instead of muddy.
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Learned
Keep the brine warm but never boiling so the radishes stay crisp.
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- Decision
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Discovery
fine sea salt — Oregon sea salt tested; weigh, don't measure by volume
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- Discovery