Crispy Oriental Radishes

This recipe comes to us from the Radish Council. Serve these as you would pickles or relishes or as a quick and healthy snack. You can even toss them into a salad.

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Yield 1 cup

1 1/2 cups radishes, cut in half 1 T rice vinegar 3/4 tsp. salt 1/4 tsp. black pepper

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.