Friday, April 12, 2013

Pickled Radish

1 cup water
1 cup white vinegar
1 cup sugar
1 teaspoon salt
3 cups thinly sliced radish
5 cloves garlic
3 whole red bird's eye chilies


Boil the water, vinegar, sugar, and salt together in a saucepan for about 30 minutes to make a brine.  Let cool. 

Put the sliced radish in a big mason jar with the garlic cloves and the bird's eye chilies. 

Pour the cooled brine in the mason jar. 

Keep in the refrigerator for 24 hours. 

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