Quick Pickled Radishes This is a Martha Stewart Recipe. Link is above.
Ingredients:
2/3 cup red-wine vinegar
1/2 cup sugar
Coarse salt
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
Directions:
In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be refrigerated for up to 1 day.
2/3 cup red-wine vinegar
1/2 cup sugar
Coarse salt
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
Directions:
In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be refrigerated for up to 1 day.
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