Place the radishes and greens in a one quart glass jar. Mix the water and vinegar together and pour over the radishes. Place a piece of clean cotton cheesecloth over the top of the jar and secure with a rubber band or tie with a piece of string. Set aside on the counter for 24 hours. Remove the cheesecloth and place the lid on the jar. Refrigerate and remove only what you need for a serving (1 tablespoon equals 1 serving) during the week. Always rinse what you remove under cold water to remove excess salt, refrigerating the remainder. These pickles will keep approximately 10 days in the refrigerator.
Homemade, non-pastuerized pickles help aid in digestion of foods we eat and to maintain a healthy digestive system.
0g fat (0% calories from fat),