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Pickled Sweet-and-Sour Radishes<\/p>\nPickled Sweet-and-Sour Radishes<\/p>\n
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1 large bunch radishes (12 if big, 20 if small)<\/p>\n
\u00bd cup white wine vinegar<\/p>\n
\u00be cup sugar<\/p>\n
1\u00bd tsp. salt<\/p>\n
3 tsp. pickling spice<\/p>\n
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Remove the leaves, root end and root hairs from the radishes. Brush under cold water and dry. Leave the radishes whole if very small, or half\/quarter them depending on size. I prefer cutting them to make sure they don\u2019t contain any worms. Pack in a jar with a tight-fitting lid. Place the jar on a folded damp kitchen towel (that prevents it from cracking when you add the hot liquid). In a small pot, bring vinegar, sugar, salt and pickling spice to a boil, scraping down the sides and stirring, until the sugar is fully dissolved. Pour the hot liquid with the spices over the radishes. They should be fully immersed; add more vinegar and sugar in the same ratio if needed. Let cool, then close the jar tightly. Refrigerate for a day before eating.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pickled Sweet-and-Sour Radishes 1 large bunch radishes (12 if big, 20 if small) \u00bd cup white wine vinegar \u00be cup sugar 1\u00bd tsp. salt 3 tsp. pickling spice Remove the leaves, root end and root hairs from the radishes. Brush under cold water and dry. Leave the radishes whole if very small, or half\/quarter them depending on size. I prefer cutting them to make sure they don\u2019t contain any worms. Pack in a jar with a tight-fitting lid….<\/p>\n