2 bunches of Eatwell's radishes or turnips1 cup sugar 3 Tbsp. salt 4 Tbsp. rice vinegar

Trim ends of radishes or turnips and peel. Cut in half lengthwise, and then crosswise into thin slices. Put radishes in a bowl. Combine sugar, salt, rice vinegar, and a cup of water in an enameled or stainless steel pan. Boil and stir until sugar dissolves. Pour hot liquid over roots. Mix gently and let cool. Put radish/turnip slices with all the liquid into a jar. Cover and refrigerate for 3-4 days. Will keep in fridge "indefinitely."

from Madhur Jaffrey’s "World-of-the-East Vegetarian Cooking." submitted by member Ann Dennehy