Radish Pickle

Ingredients:

• 1 kg. tender fresh radish
• vinegar

Method:

• Wash, wipe, and slice radish into desired pieces.
• Do not make pieces too small or they will get mushy on pickling.
• Soak them in salt water for 10-12 hours or overnight.
• Drain and wash thoroughly under cold running water.
• Drain completely, dab with kitchen cloth if necessary.
• Pack tight layers into sterile jar, without leaving spaces.
• Pour vinegar over slices to cover them.
• Keep it as it is for 48 hours at least before using.