Pickled Radishes
  • Yield: 4 servings
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Pickled Radishes

By 2017-11-07

Key Points
  • Serving size: 1/2 cup
  • For the best buy, choose firm radishes with smooth skins and no bruises. If the greens are attached, they should not be wilted.
  • Radishes and radish greens can be eaten raw or cooked.
  • To keep fresh, store unwashed radishes in the refrigerator for up to 2 weeks.
  • Store radish greens in a damp paper towel in the refrigerator for 2-3 days
  • Radishes contain vitamin C, which is good for fighting colds and healing cuts.

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Ingredients

Instructions

 

  1. Place radishes into a bowl and sprinkle with salt. Set aside.
  2. Make the dressing: in a small bowl, combine honey and vinegar and mix well.
  3. Pour the dressing over the radishes.
  4. Cover and set aside at room temperature for 20-30 minutes.
  5. Drain liquid before serving.
  6. Enjoy or refrigerate and serve cold!
  7. Refrigerate leftovers.

 

This recipe gives a new rad-ish flavor to your favorite sandwich!

You can also try pickling cucumbers, turnips, or beets!