Calicolady
New member
I went searching awhile back for things to do with radishes, as
I'm alway left with most of the bag, after putting just a few in my usual salads.
This is what I came up with after seeing variations online:
Pickled Radishes
1 bag radishes (8oz.) sliced to desired thickness
2 cloves garlic, smashed
1 shallot, thinly sliced and seperated
1/2 cup rice wine vinegar
1/4 cup granulated sugar
1 1/2 tsp. course salt
1/4 tsp. ground black pepper
1. Slice radishes by hand, madoline or food processor to
desired thickness.
2. Place radishes, garlic and shallot in a storage container
with lid, crock, or jar, leaving enough room for liquid.
3. In a small bowl, combine vinegar, sugar, salt and pepper.
4. Pour over radish mixture, coating everything.
5. Cover and refridgerate at least 4 hrs before serving.
6. Can be stored up to 4 days refridgerated.
Great with broiled/grilled fish.
I'm alway left with most of the bag, after putting just a few in my usual salads.
This is what I came up with after seeing variations online:
Pickled Radishes
1 bag radishes (8oz.) sliced to desired thickness
2 cloves garlic, smashed
1 shallot, thinly sliced and seperated
1/2 cup rice wine vinegar
1/4 cup granulated sugar
1 1/2 tsp. course salt
1/4 tsp. ground black pepper
1. Slice radishes by hand, madoline or food processor to
desired thickness.
2. Place radishes, garlic and shallot in a storage container
with lid, crock, or jar, leaving enough room for liquid.
3. In a small bowl, combine vinegar, sugar, salt and pepper.
4. Pour over radish mixture, coating everything.
5. Cover and refridgerate at least 4 hrs before serving.
6. Can be stored up to 4 days refridgerated.
Great with broiled/grilled fish.
