Pickled radishes
2
- Prep Time15 mins
- Total Time1 hr 15 mins
- Makes1 L
*PLUS 1 day pickling time
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 13g, Fibre 1g, Sodium 12mg.
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