Pickled radishes
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
1 h 15 min
Makes
1 L
* PLUS 1 day pickling time
Photo, Roberto Caruso.
Ingredients
- 454 g radishes , trimmed and halved (about 2 cups)
- 1 cup granulated sugar
- 1 cup cider vinegar
- 1 tsp fennel seeds
Instructions
- 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)
- Calories
- 56,
- Carbohydrates
- 13 g,
- Fibre
- 1 g,
- Sodium
- 12 mg.
FILED UNDER: make ahead spring vegetables
