Sunday, September 21, 2003
Radish, anyone?
Here it is - a kind of grey Sunday morning, and Don is off playing tennis. So, true to form, I found myself in the kitchen.
I think this recipe is really good, and I don’t usually like radishes. After the salad marinates a while, the radishes become kind of white, and the liquid becomes kind of pink. Very pretty.
Pickled Radishes
2 cups (8 oz) sliced radishes (about one of those small bags)
1 small onion, cut into thin wedges and separated
1/2 cup white vinegar (I use apple cider vinegar)
1/2 cup sugar
1 1/2 tsp salt
cut radishes with slicing blade or food processor. Combine with onion. In separate bowl mix vinegar, sugar and salt until sugar is dissolved. Pour over radish mixture. cover and refrigerate at least 8 hours before serving.
cut radishes with slicing blade or food processor. Combine with onion. In separate bowl mix vinegar, sugar and salt until sugar is dissolved. Pour over radish mixture. cover and refrigerate at least 8 hours before serving.
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