The 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. Source: EatingWell Magazine, July/August 1995
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.
Make Ahead Tip: Cover and refrigerate for up to 2 hours.