I love the pickles recipe! The crunchy, tangy, salty veggies are perfect for jazzing up tacos, toast, and
more.
Ingredients
- 4 bunches red radishes
- 1 cup white vinegar
- 1 cup water
- 2½ tablespoons cane sugar
- 1 tablespoons sea salt
- ½ teaspoon mixed peppercorns
- ½ teaspoon mustard seeds
Instructions
Steps:
1. Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or
equivalent. The amount of radishes and brine used may vary based on the size and shape of
your jars and how you slice your radishes.
2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the
sugar and salt dissolve, about 1 minute. Let cool and pour the brine over the radishes, then stir
in the peppercorns and mustard seeds. Let cool and chill until ready to use. Pickled radish slices
will be ready to eat in about 1 hour, radish halves are best when pickled overnight.
