(Addons) Pickled Radishes
- Number of Servings: 18
Ingredients
Wash the radishes, trim the ends and cut them in halves, or quarters if they are large. Peel the garlic and cut it in half. Pack these into a clean 1 quart or litre canning jar, with a slice of red beet if you can. This will give a brighter pink colour to the radishes, but isn't absolutely required.
Put the remaining 4 ingredients into a small pot and bring to a boil. Pour the hot brine over the radishes and close up the jar. Let cool, then store in the fridge for 4 hours or longer before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user RYEAXL1.
3/4 cup water* Radishes, 300 grams (remove) * Garlic, 1 clove (remove) * Beets, fresh, 1 beet (2" dia) (remove) * Brown Sugar, 6 tsp packed (remove) * Salt, 0.5 tsp (remove) * *Marukan rice vinegar no sodium no sugar, 6 tbsp (remove) * Water, tap, 180 grams (remove)
Wash the radishes, trim the ends and cut them in halves, or quarters if they are large. Peel the garlic and cut it in half. Pack these into a clean 1 quart or litre canning jar, with a slice of red beet if you can. This will give a brighter pink colour to the radishes, but isn't absolutely required.
Put the remaining 4 ingredients into a small pot and bring to a boil. Pour the hot brine over the radishes and close up the jar. Let cool, then store in the fridge for 4 hours or longer before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 8.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 38.5 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.3 g
- Protein: 0.1 g
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