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Radish Pickles

:  July/August 1995

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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.


Radish Pickles Recipe

Makes: 6 servings, 1/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our 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)

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Preparation

  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.

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 added sugars; 0 g protein; 1 g fiber; 37 mg sodium; 127 mg potassium.

Exchanges: free food


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Recipe Categories

Style/Theme
Makeover
Vegan
Vegetarian
Everyday favorites
Make ahead instructions
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Ease of Preparation
Easy
Type of Dish
Appetizer
Side dish, vegetable
Snack
Total Time
More than 1 hour
Servings
6
Preparation/ Technique
Marinate/Rub
No-cook
Ethnic/Regional
American
Meal/Course
Appetizers
Snack
Season
Spring
Summer
Holiday
July 4th
Labor Day
Memorial Day
Publication
July/August 1995
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