Quick Pickled Radishes

My husband loves pickled anything! So I make sure to keep some pickled radish or beets in the fridge at all times.

 

 

Quick Pickled Radishes
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 4

  • 1 bunch radishes
  • 3 whole garlic cloves
  • 1⁄2 teaspoon black peppercorns
  • 1⁄2 teaspoon celery seeds
  • 3⁄4 cup apple cider vinegar
  • 3⁄4 cup water
  • 3 tablespoons raw honey
  • 2 teaspoons sea salt
INSTRUCTIONS

  1. Slice the tops off of the radishes and thinly slice into rounds. Place the radish rounds in a pint-sized canning jar. Slice into the garlic cloves in multiple places, then put on top of the sliced radishes. Top with the peppercorns and celery seeds.
  2. In a small saucepan, combine the vinegar, water, honey and sea salt. Place over medium heat and stir constantly until it comes to a boil. Pour the mixture over the radish rounds.
  3. Allow the mixture to come to room temperature. Serve immediately or keep in the fridge for up to 2 weeks. Enjoy!
NUTRITION

Calories: 17     Fat: 0 g     Carbohydrates: 3g     Sugar: 2     Sodium: 194mg     Fiber: 0 g     Protein: 1g    

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