Radishes Pickled in Sweet Vinegar

1. 1

   Quarter the radishes lengthwise.

2. 2

   Put in a vinyl bag, add natural salt, remove the air, then let sit for 30 minutes.

3. 3

   Combine the sweet vinegar ingredients, dissolving the salt and sugar (For those who don't like a strong acid flavor, heat the vinaigrette to mellow out the acidity.)

4. 4

   After the water has been drawn out of the radishes, gently squeeze out the excess, then soak in the sweet vinegar.

5. 5

   This is what they look like after 1 hour.

6. 6

   These lightly pickled radishes also taste great.

7. 7

   This is what they look like after sitting overnight.

8. 8

   The acidic flavor of the vinegar has been absorbed and it tastes even better.

* Per serving · 4 servings · Values may vary.

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