Pickled Cucumber & Radish
| dish: appetizer|
Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
Drain vegetables before serving.
Cooks' note: Pickled vegetables may be chilled up to 3 hours.
Gourmet, May 2001