Created with Sketch. ADD YOUR REVIEW 1 Review
Yield
10 servings (serving size: about 1/2 cup drained pickles)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

How to Make It

Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.

Ratings & Reviews