I just made some pickled thinly sliced radishes (to go along with beet cured salmon if anyone cares). I make extra to keep in the fridge but i find they always tend to over pickle and become mushy if I keep them in the pickling liquid. How do I make sure they keep crunchy in the fridge for a few days or more?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)