The rosy blush of these pickled radishes deepens as they sit, but if tossed with the dressing too far in advance, they will lose their crispness. Enjoy these pickled radishes in a salad, as part of a charcuterie board and more.

EatingWell Magazine, July/August 1995




Ingredient Checklist


Instructions Checklist
  • 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.


To make ahead:

Cover and refrigerate for up to 2 hours.

Nutrition Facts

1/4 cup
7 calories; carbohydrates 2g; dietary fiber 0.7g; sugars 1.3g; vitamin c 12mg; calcium 13.3mg; iron 0.2mg; potassium 126.7mg; sodium 36.7mg.

free food