Radish Pickles

Radish Pickles Recipe 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.


From EatingWell:  July/August 1995

Yield: 6 servings, 1/4 cup each

Active Time: 10 minutes

Total Time: 2 hours

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)

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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