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