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Quick Pickled Radishes

Ingredients

2/3 cup red-wine vinegar

1/2 cup sugar

Coarse salt

2 bunches red radishes (about 6 ounces), ends trimmed, thinly sliced

Directions

In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

 

[Martha Stewart recipe]

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