Quick Pickled Radishes
Pam - For the Love of Cooking / Original by Simply Delicious Food
bunch of radishes
ends trimmed and sliced thinly
of crushed red pepper flakes
Remove the radish greens and trim each end then slice the radishes thinly.
Place the thinly sliced radishes in a hot, sterilized pint jar.
Bring the vinegar, sugar, water, salt, mustard seeds, black peppercorns, and bay leaf to a boil in an enameled saucepan or heat it in a glass dish in the microwave for 1 1/2-2 minutes.
Ladle the hot pickling liquid over the sliced radishes.
Wipe the jar rim seal with a tight-fitting lid.
Place on a wire rack to cool for about an hour.
Chill six hours before serving.
Store in the refrigerator for up to 4 months. Enjoy!
Printed from FortheLoveofCooking.net