Pink pickled radishes
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Radishes, red round |
| 2 | cups | Water |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Vinegar, champagne wine |
| ¼ | cup | Oil, olive |
| ¼ | cup | Water; cold |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper, white |
Directions
Wash radishes and cut off roots; trim stem ends. Boil radishes in 2 cups water, to which ¼ teaspoon salt has been added, until they lose their color, about 10 minutes. Drain and cool.
Mix vinegar, oil, ¼ cup cold water, ¾ teaspoon salt, and white pepper. Marinate radishes in this mixture for at least 24 hours before serving.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-16-94
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