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½ cup water
2 Tablespoons sugar
½ teaspoon salt
30 to 36 radishes, cut in halves or quarters (about 4 bunches)


  1. Wash hands with soap and water.
  2. In a medium saucepan or skillet, bring water, sugar and salt to a boil.
  3. Add radishes and reduce heat to simmer. Cover and cook until radishes are tender and can be pierced with a fork, about 5 to 7 minutes.
  4. Uncover and cook until liquid reduces to make a shiny glaze. Serve warm.
  5. Refrigerate leftovers within 2 hours.


  • Radishes are also tasty in a stir-fry or green salad.
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3 cups
Prep time:
10 minutes
Cooking time:
15 minutes
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