Quick Pickled Radishes - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

While these are ready after sitting in the refrigerator overnight, they have
½
pound radishes
and reserved
1
celery stalk with leaves
3
into pieces
½
teaspoon black peppercorns
1
garlic clove
smashed
1
cup water
1
cup white vinegar
1
teaspoon kosher salt
1
teaspoon granulated sugar

QUICK PICKLED RADISHES

even a better tang after a few days.
,
tops trimmed
*
,
cut
,
halved and
SOUPS/SALADS
Makes 1 quart
1. Trim radishes so they are flat on the tops and
bottoms.
2. Fit the Spiralizer with the Ribbon Disc. Process
vegetables on Low. Transfer to a glass quart-sized jar.
Add the celery, peppercorns and garlic; reserve.
3. Put the water, vinegar, salt and sugar into a small
saucepan. Bring to a boil and then pour over the
mixture in the jar. Tightly screw on the lid and allow to
cool to room temperature. Refrigerate overnight.
4. Radishes will keep in the refrigerator for up to 1
month.
Nutritional information per serving (based on 8 servings):
Calories 8 (0% from fat) | carb. 2g | pro. 0g | fat 0g | sat. fat 0g
chol. 0mg | sod. 158mg | calc. 10mg | fiber 1g
*Do not toss those radish tops, rather, make some pesto
(see recipe on page 23!)
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