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Pickled Radishes and Green Onion

Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds. From: www.saveur.com SERVES 4–6

2 cups Japanese baby radishes, quartered or halved (depending on size)
½ tsp. sugar
½ tsp. kosher salt
1 tsp. toasted sesame oil
½ tsp. black sesame seeds, toasted
1 scallion, thinly sliced diagonally

1. Combine radishes, sugar, and salt in a medium bowl, and cover with plastic wrap. Refrigerate for 1 hour to soften radishes.

2. Drain radishes in a colander and then return to bowl and toss with sesame oil, seeds, and scallions; serve immediately.