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59
SOUPS/SALADS
QUICK PICKLED RADISHES
While these are ready after sitting in the refrigerator overnight, they have
even a better tang after a few days.
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!)
½
pound
radishes
,
tops
trimmed
and
reserved
*
1
celery
stalk
with
leaves
,
cut
into
3
pieces
½
teaspoon
black
peppercorns
1
garlic
clove
,
halved
and
smashed
1
cup
water
1
cup
white
vinegar
1
teaspoon
kosher
salt
1
teaspoon
granulated
sugar