By Chef Gretchen Fayerweather
Very Simple, spicy pickled radishes that are ready to eat only an hour after making! These are fantastic on salads, tacos, sandwiches, burgers, or right from the jar.
Radishes, 1 bunch cleaned and free of greens
3/4 cup white wine vinegar or apple cider vinegar
3/4 cup of water
1/4 cup honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this will be a bit spicy, so adjust to your preference)
1/2 teaspoon whole mustard seeds
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, dill seeds, coriander seeds.
1. In a small saucepan, combine the vinegar, water, honey or maple syrup, and salt. Bring to a boil. This is your brine.
2. Meanwhile prepare the radishes: Slice off the tops and bottoms of the radishes, using a sharp knife, veg peeler or mandolin, slice the radishes into very thin rounds.
3. Pack the rounds into a canning jar and top with red pepper flakes and mustard seeds and pour the hot brine mixture over the radishes.
4. Let the mixture cool to room temperature and then refrigerate.
5. So many options: You can pickle any thinly sliced vegetables this summer, but they must be refrigerated. Try you spiral cutter on carrots, or cucumbers, or sliced red onions or cabbage.
6. These will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after making. Keep in mind, thinner vegetables absorb the brine quicker!
*Save time, grab these kitchen tools:
– Quart canning jar
– Large knife/mandolin/or vegetable peeler
– Measuring cups