Tuesday, August 28, 2012

Pink pickles

My kids won't eat radishes because they are too spicy. Pickling them lightly in vinegar and sugar removes most of the heat and leaves them tasting crisp, sweet, tangy and tinted a cheery pink.

10-12 ounces or so of radishes ( one packet)
1/4 cup rice wine vinegar
2 tbs sugar

Slice radishes and place them in a glass quart jar.
Add vinegar and sugar, and top with water to cover.
Chill for 1 hr.
Enjoy on salads, in sandwiches, in sushi or as a snack.
Store, sealed, in the refrigerator for up to a month.

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