Monday, April 29, 2013

30 Before 30: Pickled Radishes (#29)

When I get radishes in my CSA, I usually just have them raw in salad. This was a fun way to do them differently.

Pickled Radishes via Ad Hoc at Home:

Makes ¾ cup

½ recipe pickling liquid
1 c. radishes, trimmed and thinly sliced on a diagonal

Bring the pickling liquid to a boil, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature, then chill in the refrigerator.
Put the radishes in a canning jar or other storage container and pour the pickling liquid over them. Let stand for 20 to 30 minutes, then cover and refrigerate for up to 1 month.

Recipes Complete: 29
Recipes to Go: 1

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