celery and pink radish quick pickles

October 1, 2013 • Nancy Wolfson-Moche

Quick pickles do not a vegetable for breakfast make. Then why am I posting them here? Quick pickles can be eaten for breakfast as a garnish (see yesterday’s squash fritters). Pickles are a digestive aid; this quick variety is crunchy, salty and a bit lighter than a traditional refrigerator pickle. Slicing the radish and celery very thin lightens them. They have a balancing effect when eaten with a food that has been fried or sautéed in oil, like yesterday’s squash fritters. To maximize health benefits, chew them well.

serves 6


1 bunch pink radishes

2 stalks celery

¼ cup umeboshi plum vinegar

¾ cup spring or filtered water


Wash the radishes and celery well.


Slice the radish into paper-thin rounds.


Place the rounds at the bottom of a small to medium sized glass or ceramic bowl.  Slice the celery into paper-thin c-shapes.


Place the celery c’s on top of the radish rounds.


Pour the ume plum vinegar into a measuring cup or small pitcher.


Add the water and allow the mixture to settle for a moment. Pour the vinegar mixture over the vegetables, distributing it as evenly as you can.


Place a small weight (either a small plate or bowl) on top of the vegetables and leave them in a cool dark place for 1-3 hours. The longer they “pickle” the stronger they’ll taste.


Use a mesh skimmer or slotted spoon to remove vegetables from vinegar. Serve.


Pressed for time? (Pun intended). You can make these the night before and refrigerate them. They will keep in the fridge for up to 5 days.

©Nancy Wolfson-Moche 2013

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