Easy Pickled Radishes
Each of these brines would be delicious with numerous types of vegetables, so even if you don't like exactly what I'm using here, the preparation is still the same.
Servings: 2 cups
Calories: 66kcal
Ingredients
- 2 cups thinly sliced radishes about 1 bunch
- 1/4 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 1/2 cup water
- 1 tablespoon maple syrup
- 1 garlic clove thinly sliced
- 1 teaspoon peppercorns
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes optional
Instructions
- Add vinegar, water, syrup and spices into a small sauce pan. Bring to a boil then reduce to simmer for 5 minutes.
- While the brine is cooking, thinly slice the radishes using a mandolin slicer. Add them to a wide mouth mason jar then pour the warm brine into the jar. Close the lid and let sit on the counter until it reaches room temperature.
- Then transfer it to the fridge and allow to pickle for at least 4 hours.
Nutrition
Calories: 66kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 1224mg | Potassium: 343mg | Fiber: 2g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 17.7mg | Calcium: 50mg | Iron: 0.7mg