These quick pickled radishes are a great way to extend the life of radishes. They add crunch and pucker to homemade tacos and cheese plates.
1 bunch red radishes
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup honey
1 teaspoon pickling salt
Wash radishes well. Trim roots and stems and slice radishes into thin wedges.
Place chopped radishes into a pint jar.
Combine vinegar, water, honey and salt in a small saucepan. Bring to a boil.
When brine has reached a boil, pour over radishes.
Let jar sit on counter until cool. When cool, place jar in the fridge.
Once jar has chilled for 24 hours, pickles are good to eat.
1 pint jar
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 0g||2%|
|Total Sugars 18g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|