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Rosy Radishes

By: Paula  
"A wonderful pickled radish recipe. Plum vinegar can be found at many Asian grocery stores."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 98 people have saved this

Prep Time:
1 Day 10 Min
Ready In:
1 Day 10 Min

Servings  (Help)

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Original Recipe Yield 3 cups
 

Ingredients

  • 3 bunches radishes
  • 1/3 cup plum vinegar
  • 1 1/2 cups water

Directions

  1. Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  2. Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 34 | Total Fat: 0.5g | Cholesterol: 0mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2005 by MRSLUCKYSTONE 
I'm sorry, but I really don't care for this. I used Ume Plum Vinegar, the only kind I am... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2008 by HillaryB 
We had an over abundance of radishes from the garden and couldn't keep up with using them just... MORE

 
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