Pickled Radishes

Pickled Radishes

These quick and easy to make pickled radishes is deliciously crunchy and a great condiment to welcome spring. They will perk up anything from salads to sandwiches to simply cooked meats. Radishes are rich in folic acid and potassium, and they are also a good source of vitamin B6, calcium, copper and magnesium. So eating these tiny rubies have great health benefits as well!:)

Ingredients

  • Bunch of radishes (about 10-15)
  • 3/4 tsp Yellow mustard seeds
  • 1/2 tsp Black peppercorns
  • 1/2 tsp Coriander seeds
  • 2 tsp Salt
  • 1/2 cup Distilled vinegar
  • 1/2 cup Water (purified)
  • 2 tbsp Honey

Method

  • Wash the radishes and slice off the stem ends and tips. Slice the radishes into thin rounds and pack them in a glass jar.
  • Top with mustard seeds, coriander seeds, black pepper corns and salt. Pour in honey, half a cup of distilled vinegar and water. The radishes should be completely immersed in the brine. If your jar is bigger just add more vinegar. Tightly close the jar with a lid.
  • These radishes will be ready to eat in a days time, however it will taste even better if you keep it away for at least a week. Refrigerate them once opened.



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