1. Combine the liquids well. (If you need more, increase the amounts at the same proportions: 4 parts vinegar, 3 parts ume vinegar, and 1 part sweetener.) 2. Cut the green leaves off the radishes and reserve for another recipe. 3. Trim each radish, taking off the long hairy root part and most or all of the green part. If the radishes are small, leave them whole, otherwise cut them into halves or quarters. 4. Put the radishes in a non-reactive container (not aluminum or iron) and cover with the pickling liquid. 5. Cover well and let rest in the refrigerator. They will be ready to eat the next day, and will keep in the refrigerator for about a week before the radishes get a bit too limp. 6. The pickling liquid can be used as a dressing base. ---------------------------------------------------------------------------
Nutrition
Ingredients
