• 4 bunches of radishes (30 to 36 radishes)
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt

1. Wash radishes and remove stems and roots. Cut in half or quarters.

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 5-7 minutes.

4. Uncover and cook until liquid reduces to make a shiny glaze. Serve warm.

Refrigerate leftovers within 2 hours.