Pickled radishes
Prep 15 min
Total 1 hour 15 min
Plus 1 day pickling time
Makes 1 L
May 8, 2018
Chatelaine
Ingredients
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.
Nutrition
Calories 56, Carbohydrates 13 g, Fibre 1 g, Sodium 12 mg.Chatelaine Quickies: Nordic potato salad
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