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Post by marlaoh on Sept 14, 2004 7:58:43 GMT -6
Pickled Radishes 2 cups sliced radishes (8 oz.) 1 small onion, cut into thin wedges and separated 1/2 cup white vinegar 1/2 cup sugar 1-1/2 teaspoon salt 1. Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. 2. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.
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