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Nutrition Facts
Serving Size 1 (113g) Recipe makes 4 servings
Calories 76
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 64mg		1%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 0.4g	1%
	Sugars 17.9g
Protein 0.2g		0%
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Sweet-Sour Instant Radish Pickles

Recipe #378898 | 10 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: dicentra
Jun 26, 2009

From Just Bento.Time required: About 5-10 minutes to wash and prep the radishes and put them in the pickling mix. Several hours to let them ‘mature’ in the refrigerator.

SERVES 4 (change servings and units)

Ingredients

20-30 radishes, depending on how big they are
1 cup rice vinegar
3/4 cup ume vinegar
1/4 cup honey

Directions

1
Combine the liquids well. (If you need more, increase the amounts at the same proportions: 4 parts vinegar, 3 parts ume vinegar, and 1 part sweetener.)
2
Cut the green leaves off the radishes and reserve for another recipe.
3
Trim each radish, taking off the long hairy root part and most or all of the green part. If the radishes are small, leave them whole, otherwise cut them into halves or quarters.
4
Put the radishes in a non-reactive container (not aluminum or iron) and cover with the pickling liquid.
5
Cover well and let rest in the refrigerator. They will be ready to eat the next day, and will keep in the refrigerator for about a week before the radishes get a bit too limp.
6
The pickling liquid can be used as a dressing base.