Pickled Radishes

These pickled radishes are quick, refinined sugar-free, and

Course Appetizer

Cuisine Vegan, Vegetarian

Keyword Pickled Radishes, Quick Pickled Radishes

Prep Time 10

Cook Time 5

Total Time 5 10

Servings people

Calories 9kcal

Author Lauren

Equipment

2 16 ounce mason jars

Ingredients

1 pound radishes about 10-12 small radishes
½ cup white vinegar
½ cup apple cider vinegar
½ cup filtered water
3 tbsp maple syrup or honey
4 cloves garlic minced
10 peppercorns
½ tsp oregano

US Customary - Metric

Instructions

Slice the radishes into thin disks (discard the tops and bottoms), as thin as you can get them! Then place them into two 16 ounce, sanitized mason jars.
In a bowl, whisk together the vinegars, water, maple syrup (or honey), minced garlic, peppercorns, and oregano. Set aside.
Pour the liquid over each jar, splitting it evenly between each jar.
Screw the lids on tightly, and place them in a dark pantry for 5 hours. Then, place into the fridge overnight. The radishes will last for three weeks or more.

Notes

Pickled radishes will save in the fridge for three weeks or more.

Feel free to play with the spice blend. For example, if you like things spicy, add red pepper flakes, sliced jalapeños, etc.

*If you make your own veggie broth, I recommend saving the tops and bottoms of the radishes--you do not need to throw them away. You could also compost them.

Nutrition