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
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