1 bunch red radishes, trimmed and each cut lengthwise into 6 wedges

1/2 Tbsp.  kosher salt

2-1/2 Tbsp. rice vinegar (not seasoned)

2 Tbsp. sugar

2 tsp. very thin matchsticks of peeled ginger

Toss radishes with salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Drain in a colander (do not rinse) and return to bowl. Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

Cooks' note: Pickled radishes can be chilled up to 3 weeks.

adapted from recipe found on www.epicurious.com , from Gourmet, Nov. 2007