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

Makes: 6 servings, 1/4 cup each

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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)


  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.


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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