RSSRadish Pickles
From EatingWell: July/August 1995 — Subscribe Now!
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.
6 servings, 1/4 cup each
Active Time: 10 minutes
Total Time: 2 hours
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
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.
Tips & Notes
- Make Ahead Tip: 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
Recipe Categories
- Health & Diet Considerations
- Diabetes appropriate
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Servings
- 6
- Ethnic/Regional
- American
- Total Time
- More than 1 hour
- Type of Dish
- Snack
- Side dish, vegetable
- Appetizer
- Ease of Preparation
- Easy
- Style/Theme
- Vegetarian
- Vegan
- Makeover
- Make ahead instructions
- Everyday favorites
- Publication
- July/August 1995
- Meal/Course
- Snack
- Appetizers
- Holiday
- Memorial Day
- Labor Day
- July 4th
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