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| Rosy Radishes |
"A awesome pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery shops."
Ingredients :
- three bunches radishes
- 1/3 cup plum vinegar
- 1 half cups water
Instructions :
| Prep : 20M | Cook : 3M | Ready in : P1D |
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- Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring aggregate to boil. Reduce heat and simmer over medium heat till radishes are rather tender, about 8 to 10 minutes.
- Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool one at a time to hold crispness of radishes. When each have cooled, integrate in airtight box and refrigerate in a single day. Serve day after today for first-rate crispness. Makes three cups.
Notes :
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