A few weeks ago, I made pickled radishes. I wanted to remake the recipe using ribbon-thin slices of radishes. This week, I did that, and the results were good! Here's the recipe (from Martha Stewart):
Ingredients:
2/3 cup red wine vinegar; 1/2 cup sugar;
Coarse salt;
6 oz of radishes, ends trimmed and sliced thinly.
Directions: In a medium size bowl, stir together vinegar, sugar, and 2 tsp 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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