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Rosy Radish Pickles

Ingredients: 1 Tablespoon(s) Yellow Mustard Seeds 1 Tablespoon(s) Fennel Seeds 1 1/2 Teaspoon(s) Celery Seeds 1 Tablespoon(s) Kosher Salt 1 1/2 Cup(s) Red Wine Vinegar 1 1/4 Cup(s) Water 1 1/2 Pound(s) Radishes; trimmed, washed Directions: Place mustard seeds, fennel seeds and celery seeds in a mortar or spice grinder; coarsely grind. Pour into a microwave-safe 4-cup glass measure. Stir in salt, vinegar and water. Cover tightly with microwave-safe plastic wrap. Microwave on HIGH (100%) for 5 minutes. Carefully prick plastic to release steam. Carefully uncover. Divide radishes among 6 sterilized half-pint canning jars. Pour vinegar mixture over radishes to cover completely, leaving 1/2" headspace in each jar. Arrange filled jars around edge of carousel. Microwave, uncovered, on HIGH (100%) for 10 minutes or until radishes are just tender. Remove jars from oven. Cover with lids. Let cool slightly. Refrigerate overnight. Serve chilled. Store in refrigerator and use within 1 month. Per 1/4 cup: Calories: 10, Fat: .32 g, Carbohydrate: 2 g, Sodium: 190 mg, No Cholesterol, No Protein. Exchanges: 1/2 Vegetable
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