From EatingWell: 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.
- 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)
- 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.
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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- Ease of Preparation
- Total Time
- More than 1 hour
- July/August 1995