Quick Pickled Radishes
small bunch of radishes
½ cup vinegar (apple cider is my go to vinegar)
1.50 tsp salt
1 cup warm water
1 tbsp maple syrup
1
Wash radishes trim tops and bottoms.
2
Cut radishes thinly (a mandoline helps) Place radishes in a pint canning jar.
3
Mix hot water and salt in a bowl or jar stir until it is dissolved. Add vinegar and maple syrup to warm water/salt mixture. Pour liquid mixture over radishes in the jar, making sure all radishes are covered with the cold brine mixture. Cover the jar and place it in the refrigerator. Let sit for at least a few hours. The radishes will keep for a few weeks.
Ingredients
small bunch of radishes
½ cup vinegar (apple cider is my go to vinegar)
1.50 tsp salt
1 cup warm water
1 tbsp maple syrup
Directions
1
Wash radishes trim tops and bottoms.
2
Cut radishes thinly (a mandoline helps) Place radishes in a pint canning jar.
3
Mix hot water and salt in a bowl or jar stir until it is dissolved. Add vinegar and maple syrup to warm water/salt mixture. Pour liquid mixture over radishes in the jar, making sure all radishes are covered with the cold brine mixture. Cover the jar and place it in the refrigerator. Let sit for at least a few hours. The radishes will keep for a few weeks.
