Pickled RadishesSubmitted by: G3RALD
IntroductionPretty, tasty, pretty stinky, delicious. Pretty, tasty, pretty stinky, delicious.
2 cups: Radishes, sliced
1 small: Onion, cut into thin wedges and seperated
1/2 cup: Rice Vinegar, seasoned
1/2 cup: Sugar
1 1/2 tsp: Salt
2. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a pungent aroma.
Makes 2 cups.
Serving Size: 4 1/2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user G3RALD.