Prep time: 20 minutes
Total time: 1 week plus 20 minutes
for the pickles:
2 or 3 endives
3 ounces|80 ml white vinegar
2 ounces|60 grams granulated sugar
1 teaspoon|4 grams kosher salt
1 bunch radishes, cleaned and quartered
5 garlic cloves
5 Thai chilies
for the salad:
1 (9-ounce|250 gram) package glass noodles
for the dressing:
⅓ cup|80 ml vinegar
¼ cup|60 grams granulated sugar
1 teaspoon kosher salt
2 garlic cloves, finely chopped
½ shallot, finely chopped
5 fresh mint leaves, finely chopped
1 fresh chili, finely chopped
- Pickle the vegetables: Cut endive down the middle towards the bottom but not all the way through. In a medium saucepan, heat the sugar and salt in the vinegar until dissolved over medium. Place the radishes and the endive in 2 separate jars and cover each with the pickling liquid. Add in a few cloves of peeled garlic and a few fresh chilies in both jars. If you want it spicy, chop the chili and let the seeds soak into pickle juice. Cover and refrigerate for 5 to 8 days.
- Soak the glass noodles in cold water and start boiling another pot of water. After 20 minutes, throw glass noodles in for a minute, then back into cold water and strain. Slice the fresh radishes as thin as possible with a mandolin or a knife. Leave in cold iced water.
- Make the dressing: Whisk together the vinegar, sugar, and salt, then stir in the other ingredients.
- Toss the glass noodles with 4 tablespoons of dressing, taste and add more if it’s too dry. Dress with pickled radishes, pickled chicory heart, raw radishes, and mint.
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