Pickled Radishes

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Pickled Radishes


  • 1 bunch radishes (aprox. 1/2 lb)
  • 1/2 cup apple cider vinegar (5% acidity)
  • 1 packet Splenda®
  • 1/4 cup water
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried crushed red pepper (if desired)


  1.  Remove stem and root ends from radishes and cut into 1/8 in slices.
  2. Place radishes in a hot, sterilized 1-pint jar.
  3. Bring vinegar, sugar, water, salt, spices, and bay leaf to a boil in an enameled saucepan.
  4. Poor hot liquid over radishes, wipe jar clean, close, and ensure jar is tightened.
  5. Allow to cool on a wire rack for an hour, then chill for at least 6 hours before serving.


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