Radish Pickles
http://www.eatingwell.com/recipes/radish_pickles.html
From EatingWell: July/August 1995The rosy blush of these radish pickles deepens as they sit, but if tossed with the dressing too far in advance, they will lose their crispness.
6 servings, 1/4 cup each | Active Time: 10 minutes | Total Time: 2 hours
Ingredients
- 1/2 cup rice-wine vinegar
- 2 tablespoons sugar
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon salt, preferably kosher
- 12 ounces red radishes, trimmed and thinly sliced (2 cups)
Preparation
- Stir together vinegar, sugar, ginger and salt in a small bowl until the sugar and salt dissolve. Add radishes and toss well. Cover and refrigerate for up to 2 hours.
Nutrition
Per serving : 7 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 1 g Fiber; 37 mg Sodium; 127 mg Potassium
Exchanges: free food
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 hours.