ROSY RADISHES

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ROSY RADISHES image

Categories     Vegetable

Yield 1 bowl

Number Of Ingredients 7

2 bunches radishes
1/4 t salt
1/3 C wine vinegar
1/4 C olive oil
1/4 C cold water
3/4 t salt
1/4 t pepper

Steps:

  • Trim roots and stems from radishes. Wash and put in pan; cover with water and add 1/4 t. salt. Bring to a boil, and cook just until the radishes begin to lose color, about 2 minutes. Drain and let cool. Make a marinade of remaining ingredients. Place radishes in a jar with a tight lid; pour marinade over them, seal with lid, and turn upside down a few times. Let stand at least overnight. Radishes keep well and increase in flavor if stored in refrigerator. Turn upside down occasionally to blend flavors. To serve, drain and place in bowl.

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