Quick Radish Pickle

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I had big harvest of “Rapid Red Radishes”. I could not leave them in ground as they were toughening up and storing them in fridge makes them loose their vibrant color and flavor. So I made this pickle.

1 Lemon juice, 1 teaspoon white vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, around a liter of water. Slice the radishes into thin round slices and add to the jar. Keep in the fridge right away. Can started eating from day 2 

Very soft and sweet-sour-pungent flavor!

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