Quick Pickled Radishes
Smaller radishes are usually sweeter; larger ones can be sharper and more peppery (which is good for salads).
- Total Time:
- Servings: 4
Source: Everyday Food, May 2006
- 2/3 cup red-wine vinegar
- 1/2 cup sugar
- Coarse salt
- 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
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 kept refrigerated for up to 1 day.