Ingredients

• 2  cups small whole or halved radishes
• 1/3  cup vinegar
• 3  tablespoons water
• 4  teaspoons no-calorie, heat-stable granular sugar substitute
• 1  tablespoon snipped fresh dillweed
• 1  small fresh red serrano or Thai chile pepper, seeded and sliced* (optional)
• 1-1/2  teaspoons bottled minced garlic (3 cloves)
• 1/4  teaspoon salt

Directions

1. Place radishes in a self-sealing plastic bag. In a small bowl stir together vinegar, the water, sugar substitute, dill, chile pepper (if desired), garlic, and salt. Pour over vegetables; seal bag.

2. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally. Drain radishes before serving. Makes 6 servings.

*Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them and be sure to wash your hands thoroughly afterward.