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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pickled Radish

Serving size: 2 tablespoons Yield: 2 cups
Prep 20 mins Chill 8 hrs
Pickled Radish
  • 2  cups  sliced radishes (8 oz.)
  • 1  small onion, cut into thin wedges and separated
  • 1/2  cup  white vinegar
  • 1/2  cup  sugar
  • 1 1/2  teaspoons  salt

1. Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.

2. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.

Nutrition Facts (Pickled Radish)
  • cal. (kcal) 25,
  • carb. (g) 6,
  • sugar (g) 6,
  • vit. C (mg) 1,
  • sodium (mg) 219,
  • Potassium (mg) 11,
  • Percent Daily Values are based on a 2,000 calorie diet

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