Monday, September 22, 2014

Pickled Pink Radishes


These pink beauties are so delicious on a crusty bread thick sandwich or as a garnish on a taqueria style taco....I often find myself just snacking on them as I do pickles. If you are a pickle fan, try these for your next adventure in canning.

To make 2 half pint jars, you will need:
about 8 radishes, peeled and sliced thin
1 cup apple cider vinegar
1 cup water
2 teaspoons salt
2 teaspoons honey
2 teaspoons mustard seeds
1 teaspoon pepper
2 cloves of garlic, chopped

1. Bring the vinegar, water, salt, honey, mustard seeds, and pepper to a boil.

2. Layer the radishes and garlic in 2 half pint jars.


3. Pour the hot liquid carefully and evenly between the two jars.


4. Seal jars and place in refrigerator.


Radishes are ready to eat after 48 hours. They will turn a bright pink color and keep in the fridge for up to a month.

Enjoy!
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