Makes 1 half pint
6 radishes the size of pin pong balls, sliced very thin (1 heaping cup)
1 large shallot cut into eighths
½ cup vinegar
½ cup sugar
½ teaspoon salt
Place the vinegar, sugar and salt in a small pot and heat over a medium low heat, stirring until the sugar dissolves. Add the radishes and shallots. Heat until the vinegar just begins to boil, and then remove from heat.
Pack into a sterilized half pint jar and refrigerate. Allow the radishes to cure one week before serving. You may have a little extra vinegar. I saved mine and used it in salad dressing.
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