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Quick Pickled Radishes

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    Smaller radishes are usually sweeter; larger ones can be sharper and more peppery (which is good for salads).
    Everyday Food, May 2006
    • Prep Time 10 minutes
    • Total Time 10 minutes
    • Yield Serves 4
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    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

    1. 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.

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