' Al Lago Wines - Pickled Radishes
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Pickled Radishes
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 15 minutes
Serves: Approximately 20 servings

No special culinary equipment is required for this recipe, unless you'd like to use a Mandolin to cut the radishes thinly.


4 cups of Radishes, sliced

2 White Onions, coarsely chopped          

3/4 cup of whole Garlic, peeled

2/3 cup of Rice Vinegar

1/3 cup of Cider Vinegar

1 cup of Sugar

1 tablespoon of mixed Peppercorns

1 teaspoon of Fennel Seeds

3 teaspoons of Salt


Slice the radishes very thing by hand, with a mandolin, or using a food processor. 

Place the radish slices, garlic and onions in a large bowl.

In a separate bowl, stir together the two vinegars, sugar, and salt.  Use a whisk to make sure that the sugar dissolves.  Stir in the peppercorns and the fennel seeds. Pour the resulting liquid over the radishes and mix well.

Put the radishes in canning jars and refrigerate.  They are ready to serve after a few hours in the refrigerator.

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