Best Rosy Radishes Recipes
ROSY RADISHES
A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores.
Provided by Paula
Categories Appetizers and Snacks
Time P1DT30m
Yield 3
Number Of Ingredients 3
Steps:
- Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
- Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.
Nutrition Facts : Calories 30.8 calories, Carbohydrate 7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 43.1 mg, Sugar 5.5 g
ROSY RADISHES
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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