Black pitted olives
Put in a container with:
2 tablespoons olive oil
stirred together until the salt is dissolved.
Fill rest of container with juice from olives to cover the olives.
Let stand overnight out of refrigerator.
Drain and serve.
2 bunches radishes
¼ tsp. salt
½ cup wine vinegar
¼ cup olive oil
¼ cup cold water
¾ tsp. salt
¼ teaspoon seasoned pepper
1. Wash and trim radishes. Bring to a boil with ¼ teaspoon salt in enough water to cover. Boil until radishes begin to lose color (about 2 minutes), drain and cool. Make a marinade with the remaining ingredients.
2. Let stand at least overnight. Radishes keep well and increase in flavor if stored in a jar in the refrigerator.
3. Turn jar upside down occasionally to blend flavor
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