Pickled Radishes

Ingredients

• 2 cups sliced radishes
• 1 small onion, cut in wedges (optional)
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 1/2 tsp. salt

Directions

Place radish slices and onions in a large bowl. In another bowl, stir together, vinegar, sugar, and salt until all is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.

We prefer to leave out the salt and onion and I substitute Splenda instead of the sugar. Keeps nicely in the refrigerator in a covered dish.)

Source: A friend from church.

By Terri H. from NV