24 radishes
1 tablespoon salt
2 tablespoons sugar
Wash the radishes and dry well. Cut off and discard the stalks and tails. Using a sharp knife, make several cuts from the top of each radish about two-thirds way down the side.
Put the radishes in a large jar, add the salt and sugar. Cover the jar and shake well so that each radish is coated with the salt and sugar. Leave to pickle for 3-4 hours. Pour off the liquid when ready to use.
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