Pickled Radishes
By: Alisa Escanlar
Published: Monday, February 22, 2010 - 10:13am

Ingredients




1 cup radish (4 oz)
1 teaspoon salt
4 tablespoons sugar
4 tablespoons rice vinegar

Preparation

1 Wash the radishes and dry well. Cut off and discard the stalks and tails. Using a sharp knife, make several cuts from the top of each radish about two-thirds way down the side. 2 In a bowl, stir together vinegar, sugar, salt, until sugar is dissolved
 3 Put the radishes in a jar, add the vinegar, salt and sugar mixture. Cover the jar and shake well so that each radish is coated.  Refrigerate. 4 Leave to pickle for 3-4 hours or overnight before serving.

About


Pickling radishes was a way of preserving radishes for out of season use or for long journeys.