- 4 bunches of radishes (30 to 36 radishes)
- 1⁄2 cup water
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
Wash radishes and remove stems and roots. Cut in half or quarters.
In a medium saucepan or skillet, bring water, sugar and salt to a boil.
Add radishes and reduce heat to simmer. Cover and cook until radishes are tender and can be pierced with a fork, about 5-7 minutes.
Uncover and cook until liquid reduces to make a shiny glaze. Serve warm.
Refrigerate leftovers within 2 hours.
Radishes are also tasty in a stir-fry or green salad.