I have an abundant crop and can only eat so many salads. Have tried roasting in olive oil as suggested in a past thread and personally (backed by family) found them disgusting. Thought pickling could be a good idea but have never pickled anything before (except myself! ) any suggestions pleasse?
jessie981,
Apr 17, 8:46am
more recipies on Google
Ingredients •red or white radishes, peeled and chopped •2 cups white vinegar •2 cloves •10 black peppercorns •2 tablespoons brown sugar •a slice of fresh ginger •3 cloves garlic
Directions 1. Bring all ingredients except radishes to the boil, then add radishes and return to the boil. 2. Transfer to jars. Store in the fridge for about one week.
cookessentials,
Feb 9, 7:54am
*2 cups sliced radishes (8 oz. ) * 1 small onion, cut into thin wedges and separated * 1/2 cup seasoned rice vinegar * 1/2 cup sugar * 1 1/2 teaspoons salt
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.
Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma. ) Makes 2 cups
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