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Serves 18 | Prep Time 10 minutes | Cook Time 0 minutes
1 1/2 cups assorted radishes, (red, white, purple) quartered
1 cup cold water
1/4 to 1/3 cup Eden Plum Vinegar
1 pint canning jar with lid
1 piece cotton cheesecloth
Slice the radishes in quarters. Place radishes in jar. Combine water and ume vinegar. Mix and pour over the radishes.
Place cheesecloth over the mouth of jar and secure with the jar's o-ring or elastic band. Leave on the counter overnight. Remove cheesecloth, place cap on jar, and refrigerate.
Remove one or two pieces of radish as desired and serve with meals. Keeps for 1 month refrigerated.