Secrets of the Best Chefs

Pickled Black Radishes and Vidalia Onions

Makes one 8-ounce jar of pickles

This is just one example of the many things you can do if you

start pickling the produce you find at the farmer’s market. Because

black radishes and Vidalias were in season when I met with

Hopkins, this is what we cooked together, but you don’t need to

follow this recipe precisely. The important part is the ratio of

vinegar to sugar to water; memorize this and you can pickle all

kinds of things, from kumquats to fennel stems. This recipe is

wonderful with fish or pork or, even better, mixed with mayo and

spread on a sandwich. Once you start pickling, the possibilities are

endless.

3 or 4 large black radishes

2 small spring Vidalia onions or an equal amount of cleaned

leeks

2 cups distilled white vinegar

1 cup sugar

1 cup water

A pinch of kosher salt

Prepare a jar* by either washing it really well with soap and water

and then boiling it, along with the lid, for several minutes or—an