½ cup cider vinegar ⅓ cup honey 1 teaspoon salt 1 bunch radishes, thinly sliced (about 1 cup)
Honey-Lime Vinaigrette
1 ½ teaspoon finely shredded lime peel or lemon peel 6 tablespoon lime juice or lemon juice ¼ cup olive oil or vegetable oil ¼ cup honey 1 ½ tablespoon finely chopped shallot or snipped fresh chives 1 ½ tablespoon snipped fresh cilantro ½ teaspoon salt
Shortcut:
Instead of making Pickled Radishes, use 1 cup thinly sliced fresh radishes. Use about 1 cup bottled vinaigrette salad dressing in place of the Honey-Lime Vinaigrette.
