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Tuesday, September 3, 2013

Quick Pickled Radishes

Smaller radishes are usually sweeter; larger ones can be sharper and more peppery (which is good for salads).

2/3 cup red-wine vinegar
1/2 cup sugar
Coarse salt
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced

1. In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

Servings: 4

Cooking Times
Total Time: 10 minutes

Source: Everyday Food, May 2006

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