Radish Pickles

0 Reviews
From: EatingWell Magazine July/August 1995

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

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  • Ready In

  1. 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.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 7 calories; 0 g fat(0 g sat); 1 g fiber; 2 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 0 IU vitamin A; 12 mg vitamin C; 13 mg calcium; 0 mg iron; 37 mg sodium; 127 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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