Pink Pickled Radishes Recipe
Yield: 3 cupsRecipe by luhu.jp
Ingredients:
2 bunch: Radishes, red round
1/4 cup: Oil, olive
2 cup: Water,
1/4 cup: Water, cold
1/4 tsp: Salt,
3/4 tsp: Salt,
1/3 cup: Vinegar, champagne wine
1/4 tsp: Pepper, white
Directions:
Wash radishes and cut off roots; trim stem ends. Boil radishes in 2
cups water, to which 1/4 teaspoon salt has been added, until they
lose their color, about 10 minutes. Drain and cool.
Mix vinegar, oil, 1/4 cup cold water, 3/4 teaspoon salt, and white
pepper. Marinate radishes in this mixture for at least 24 hours
before serving.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-16-94
Source from luhu.jp
cups water, to which 1/4 teaspoon salt has been added, until they
lose their color, about 10 minutes. Drain and cool.
Mix vinegar, oil, 1/4 cup cold water, 3/4 teaspoon salt, and white
pepper. Marinate radishes in this mixture for at least 24 hours
before serving.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman. Submitted By NANCY COLEMAN On 12-16-94
Source from luhu.jp