|1 tablespoon||Yellow or Black Mustard Seeds|
|1 tablespoon||Fennel Seeds|
|1½ teaspoon||Celery Seeds|
|1 tablespoon||Kosher Salt|
|1½ cup||Red Wine Vinegar|
|1½ pounds||Radishes; trimmed, washed, and halved|
Place mustard seeds, fennel seeds and celery seeds in a mortar or spice grinder; coarsely grind. Pour into a microwave-safe 4-cup glass measure. Stir in salt, vinegar and water. Cover tightly with microwave-safe plastic wrap. Microwave on HIGH (100%) for 5 minutes.
Carefully prick plastic to release steam. Carefully uncover.
Divide radishes among 6 sterilized half-pint canning jars. Pour vinegar mixture over radishes to cover completely, leaving ½" headspace in each jar. Arrange filled jars around edge of carousel.
Microwave, uncovered, on HIGH (100%) for 10 minutes or until radishes are just tender.
Remove jars from oven. Cover with lids. Let cool slightly. Refrigerate overnight. Serve chilled. Store in refrigerator and use within 1 month.
Per ¼ cup: Calories: 10, Fat: .32 g, Carbohydrate: 2 g, Sodium: 190 mg, No Cholesterol, No Protein. Exchanges: ½ Vegetable Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA
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