Directions:
- Trim the tops and tails of the radishes; quarter radishes lengthwise.
- In a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.
- Add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.
- Meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.
- Add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.
- Remove from heat and allow to cool until warm to the touch.
- Rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.
- Seal tightly and store in the refrigerator for at least one day to mature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.39 Kcal (244 kJ) | ||
| Calories from fat | 9.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 2% | |
|---|---|---|---|
| Cholesterol | 0.53mg | 0% | |
| Sodium | 345.25mg | 14% | |
| Potassium | 405.61mg | 9% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 0.1mg | 1% | |
| Calcium | 45.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 21.99 Kcal (92 kJ) | ||
| Calories from fat | 3.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 2% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 130.04mg | 14% | |
| Potassium | 152.78mg | 9% | |
| Total Carbs | 3.88g | 3% | |
| Sugars | 2.79g | 30% | |
| Dietary Fiber | 1.33g | 14% | |
| Protein | 0.74g | 4% | |
| Vitamin C | 9.6mg | 43% | |
| Calcium | 17.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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