Wednesday, December 20, 2017

Freshly Pickled Radishes

Developed December, 2017. A tangy, colorful garnish to a salad plate, appetizer, or mezze platter, or to put a tangy crunch in sandwich.
4 oz (115 g) large red radishes
1/2 c rice vinegar
1/2 c water
2 t kosher salt
1 T + 1 t granulated sugar
Thinly slice large red radishes into rounds and place into a tightly-closing container. Combine the other ingredients and pour over the radishes. Close and refrigerate at least two hours. Keeps well.

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