Ingredients

How to make it

  • Place the vinegar, water, garlic, salt and sugar into a small saucepan.
  • Bring to a boil, then reduce to simmer over medium heat for 20 minutes.
  • Remove from heat. Place radishes and shallots in a 24 oz. glass jar (or similar sized container that can be sealed airtight).
  • Pour liquid over top. Allow to cool to room temp before sealing.
  • Place in refrigerator and chill.
  • They stay crunchy and flavorful for up to one week.

Reviews & Comments 4

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    " It was excellent "
    luisascatering ate it and said...
    easy to make, gorgeous to look at and delightfully crunchy :-)
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    " It was excellent "
    luisascatering ate it and said...
    I used small red radishes sliced into thin slivers and topped off my mini crab cakes with them (added a nice crunch and pretty color!) Thanks for the inspiration DT :-)
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    " It was excellent "
    luisascatering ate it and said...
    I bought radishes today just so I could make this! Gonna top some mini crab cakes with it...
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  • sosousme 2 years ago
    Interesting idea...and what otter pond said, what kind of radish did you use, they do look large...I have French Breakfast radishes in the garden, but they aren't very large...
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  • otterpond 2 years ago
    What sort of radishes did you use? Looking at the photo they seemed large enough to be slices of Dikcon but black radishes are that big as well.
    Was this review helpful? Yes Flag

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