Quick Pickled Radishes

Ingredients

1 bunch radishes, greens removed, thinly sliced (do this CAREFULLY with a mandoline or sharp chef’s knife)

1 cup water

3/4 cup apple cider vinegar (or white wine vinegar)

2 tablespoons honey

2 teaspoons salt

Procedure

Add sliced radishes to a container that has a tightly sealed lid (mason jars are great for this).

Combine remaining ingredients in a small saucepan and mix over a low heat, just until the honey and salt are dissolved in the liquid. Pour mixture over the radishes. Let sit for at least 20 minutes for flavor to develop before serving. Store in fridge.

Note: I have made this by simply adding all brine ingredients (water through salt) to sliced radishes in a bowl and mixing until all ingredients are well dissolved and radishes are well coated. This method works well, too!

You can modify the pickled flavor by adding more or less water/vinegar. The more water, the more diluted the pickled flavor; the more vinegar, the stronger the pickled flavor.

These pickled radishes will keep in a tightly sealed jar for weeks. The longer they sit in the liquid, the stronger the pickled flavor will be. I like to serve this as a topping for tacos, burgers, or avocado toast!