Pickled radishes

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PREP TIME

15 min

TOTAL TIME

1 h 15 min

Makes

1 L

* PLUS 1 day pickling time
Pickled radishes

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.