In a large saucepan, combine sugar, vinegar, radishes and water. Simmer on low for an hour, then use an immersion blender or food processor to finely chop, but not puree. Will keep refrigerated for a month.
Ingredients:
cups shredded radishes 2 1/2 cups granulated sugar 2 cups apple cider vinegar 3/4 cup water
Preparation:
Savannah Sasser of Twain’s demonstrated this recipe at the Peachtree Road Farmers Market. She used it with olive oil, rice wine vinegar and chopped herbs to dress a broccoli salad. Love this idea.