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Bread and Butter Radishes


2 bunches red radishes 
1 small onion or 3 spring onions, thinly sliced
1/2 cup white wine vinegar
1/4 cup sugar
1/4 cup water
2 tsp salt
1/2 tsp yellow mustard seeds
1/2 tsp whole black peppercorns

Rinse radishes, remove green tops, and slice thinly.  Place onions and radishes in a heatproof glass container.
Whisk together remaining ingredients in a small saucepan.  Place on medium heat, bring to a boil, and simmer 5-7 minutes.  
Remove pan from heat and cool about 5 minutes.  Pour liquid over radishes and onions.  Let stand for about 30 minutes.
Cover container and refrigerate.

These are great on sandwiches, antipasto or relish trays, with cheese, or as a tasty snack.

The recipe would probably work well with turnips, daikon, carrots, or other crisp root vegetables that you would normally eat raw.

Adapted from a recipe card found on the table at Native Foods Cafe, a chain of vegan restaurants.
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