Pickled radishesBy Chatelaine
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1 h 15 min
- 454 g radishes , trimmed and halved (about 2 cups)
- 1 cup granulated sugar
- 1 cup cider vinegar
- 1 tsp fennel seeds
- RINSE radishes with cold running water. Drain and pat dry. Pack into a 1-L jar.
- COMBINE sugar, vinegar and fennel seeds in a small pot over medium-high. Boil until sugar is dissolved. Remove from heat.
- POUR warm pickling liquid over radishes to cover. Secure lid and let stand until cool. Refrigerate at least 1 day before serving or up to 1 month.
Chatelaine Quickies: Nordic potato salad
Nutrition (per ¼ cup)
- 13 g,
- 1 g,
- 12 mg.