Pickled Radishes

A few months ago, Dani and I were at the Port of Tel Aviv, wandering through the food market there; many products were being offered to taste, and among them were wonderful pickled radishes; we both really loved the flavor, texture, etc, and we bought a jar.

When we came home, I decided to try to make my own, to see if I am imitate the taste of the radishes that we had bought.
The result was wonderful, and I have been making them ever since; the family seems to love them; they disappear from the table very quickly.

Ingredients:

• round small radishes, stems removed
• vinegar
• lemon juice
• a bit of water
• a Tablespoon of canola oil
• a few garlic cloves sliced
• a few small sprigs of fresh, clean dill
• cooking (Kosher) salt to taste

Preparation:

1. Wash and trim radishes
2. Into a clean jar put all the ingredients, covering the radishes with the vinegar, lemon juice, and a small amount of water.
3. Taste and make adjustments with salt or vinegar or lemon, if necessary.
4. Close jar, and refrigerate. After a day, taste the liquid and make adjustments if necessary, in amount of salt or lemon, etc.
5. The radishes take on a beautiful pink color after a few days.
6. Serve as an accompaniment to a meal.