This is a simple, quick recipe that goes great on burgers, salads, tacos and more…
Prep time: 10 min | Cook time: 1 Hr | Ready In: 70 min
One bunch of radishes
3/4 cup white wine vinegar or apple cider vinegar
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (optional)
1/2 teaspoon whole mustard seeds (optional)
Other optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Slice off the tops and bottoms of the radishes. Slice into very thin rounds. Pack the rounds into a pint sized mason jar. Top the rounds with red pepper flakes, mustard seeds or the other optional add-ins.
In a small saucepan, combine the vinegar, water, sweetener of your choice and salt. Bring the mixture to a boil, stirring occasionally, then pour mixture over the jar of radishes. Let the mixture cool to room temperature – these can be served immediately or covered and refrigerated for later.
The pickles will keep in the fridge for several weeks, but they are freshest and crispest in the first week.
Yields approx. 1-1/4 cups of pickles.