May 8, 2018Chatelaine
- 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.
NutritionCalories 56, Carbohydrates 13 g, Fibre 1 g, Sodium 12 mg.
Chatelaine Quickies: Nordic potato salad